Blue Zone Sheet Pan Gnocchi
4 servings
porcje10 minutes
czas aktywny40 minutes
całkowity czasSkładniki
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
Wskazówki
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.
Wartości Odżywcze
Wielkość Porcji
-
Kalorie
803 kcal
Tłuszcz Całkowity
34.6 g
Tłuszcz Nasycony
7.9 g
Tłuszcz Nienasycony
24.9 g
Tłuszcz Trans
-
Cholesterol
11.5 mg
Sód
869 mg
Węglowodany Całkowite
106.2 g
Błonnik Pokarmowy
12.9 g
Cukry Całkowite
10 g
Białko
25.5 g
4 servings
porcje10 minutes
czas aktywny40 minutes
całkowity czas