Greek Sheet Pan Gnocchi

• gesamtzeit: 1 hour 5 minutes

Zutaten

For the sheet pan:

• 19 oz can lentils, drained and rinsed

• 1 pint baby tomatoes, halved

• 1 yellow or orange pepper, chopped in 1/2 inch pieces

• 1 small eggplant, chopped in 1/2 inch pieces

• 1 red onion, chopped in 1/2 inch pieces

• 2 garlic cloves, chopped

• 500 g store-bought potato gnocchi

For the Greek dressing:

• 1/2 cup olive oil

• 1/2 tbsp dried oregano

• 1/2 tsp salt

• 1/4 tsp pepper

• juice of one lemon

• 1/2 tbsp red wine vinegar

• 2 small garlic cloves, pressed

Toppings:

• 100-125 g cheese

• 1/2 cup chopped fresh herbs (mix of parsley, dill and mint)

• olive oil

• optional) handful of black olives

Anweisungen

1. Preheat the oven to 400F and line a large baking sheet with parchment paper.

2. Mix the Greek dressing ingredients together and set aside.

3. To the sheet pan add: rinsed lentils, chopped baby tomatoes, chopped pepper, chopped eggplant, chopped onion, gnocchi and chopped garlic cloves.

4. Drizzle the Greek dressing over the ingredients on the pan and toss to ensure everything is very well coated.

5. Bake for 25 minutes, tossing at the 15 minute mark. After 25 minutes crumble the cheese over top of all the ingredients on the pan and bake for 5 more minutes.

Serve immediately topped with a mix of fresh chopped herbs, a drizzle of olive oil and handful of fresh black olives if desired.