Sheet Pan Gnocchi
510kcal
Ingredients
- 500 g gnocchi
- 1 red onion
- 1 red pepper
- 1 zucchini
- 10 kalamata olives
- 400 g tin green lentils drained
- 2 tablespoon red pesto
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon basil
- 1 teaspoon salt
- ½ lemon juice
- 50 g mozzarella cheese
- 10 g fresh basil
Equipment
Method
- Preheat your oven to 200C and line a baking tray with baking paper.
- Chop your onion, pepper, zucchini, and olives into chunks, then add the vegetables, lentils, and gnocchi to the baking tray.
- Add the red pesto, seasonings, and olive oil, and gently toss everything together.
- Make sure everything is as flat and evenly spread across the tray as possible, then bake for 20 minutes.
- Remove the tray and add the sliced mozzarella, then bake for another 10 minutes.
- Top with the fresh basil and squeeze over the lemon juice.
Nutrition
Serving1gCalories510kcalCarbohydrates78gProtein21gFat13gSaturated Fat3gPolyunsaturated Fat9gCholesterol47mgSodium776mgFiber12gSugar6g
Notes
I used fresh gnocchi in this recipe, but shelf-stable gnocchi should also be OK. Many people are surprised you can bake gnocchi without boiling it first, but in this recipe, you’ll end up with perfectly soft and crispy gnocchi.
This meal is inspired by “Blue Zone” ingredients, a term used to describe areas where people are most likely to live to the age of 100 or more.