Sheet Pan Gnocchi

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 40 minutes

Ingrédients

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

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

100-125 g plain goat cheese

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

olive oil

(optional) handful of black olives

Instructions

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

Mix the Greek dressing ingredients together and set aside.

To the sheet pan add: rinsed lentils, chopped baby tomatoes, chopped pepper, chopped eggplant, chopped onion, gnocchi and chopped garlic cloves.Drizzle the Greek dressing over the ingredients on the pan and toss to ensure everything is very well coated.

Bake for 25 minutes, tossing at the 15 minute mark. After 25 minutes crumble the goat 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.

Nutrition

• Calories: 803 kcal
• Lipides Totaux: 34.6 g
• Lipides Saturés: 7.9 g
• Lipides Insaturés: 24.9 g
• Cholestérol: 11.5 mg
• Sodium: 869 mg
• Glucides Totaux: 106.2 g
• Fibres Diététiques: 12.9 g
• Sucres Totaux: 10 g
• Protéines: 25.5 g