Description
A quick and easy vegan sheet pan dinner featuring crispy golden gnocchi, roasted vegetables, and a flavorful garlic herb sauce. Perfect for a wholesome weeknight meal with minimal cleanup.
Ingredients
1 pound vegan potato gnocchi
2 cups broccoli florets
1 cup cherry tomatoes
1 medium red bell pepper, sliced into strips
1 medium zucchini, sliced into half-moons
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped
1 tablespoon fresh basil, chopped
1 tablespoon lemon juice
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, combine the vegan gnocchi, broccoli florets, cherry tomatoes, red bell pepper strips, and zucchini slices.
In a small bowl, whisk together the olive oil, garlic powder, dried oregano, dried basil, salt, and black pepper.
Pour the olive oil mixture over the gnocchi and vegetables. Toss well to coat everything evenly.
Spread the gnocchi and vegetables in a single layer on a large sheet pan.
Bake in the preheated oven for 20 to 25 minutes, stirring halfway through, until the gnocchi are golden and crispy and the vegetables are tender.
While the sheet pan dinner is baking, prepare the garlic herb sauce by combining the minced garlic, fresh parsley, fresh basil, and lemon juice in a small bowl.
Once the gnocchi and vegetables are done baking, remove the sheet pan from the oven and drizzle the garlic herb sauce evenly over the top.
Toss gently to combine and serve warm.
- Prep Time: 15 minutes
- Cook Time: 25 minutes