Sheet Pan Pumpkin Gnocchi with Roasted Veggies & Tahini Sauc

• 份量: 2 servings
• 准备时间: 15 minutes
• 总时间: 45 minutes

配料

10 ½ oz gnocchi

12 cherry tomatoes

9 oz pumpkin (chopped into small cubes about half the size of a gnocchi)

1 small head broccoli (chopped into large florets)

1 red onion (cut into large chunks)

1 ½ cups butter beans (cooked)

2 rosemary sprigs (or sub 1/2 tsp dried rosemary)

1 tbsp olive oil

1 tsp garlic powder

1 tsp paprika

sea salt flakes (to taste)

freshly ground black pepper (to taste)

1 ½ tbsp slivered almonds

1 cup arugula (optional)

2 tbsp hulled tahini

½ cup water

½ tsp miso paste

1 oz sun-dried tomato

2 tbsp lemon juice

1 tsp maple syrup

步骤

Preheat the oven to 400°F (200°C), fan on.

Prepare the vegetables: The key to this recipe is chopping the vegetables to the correct size so they cook evenly. Refer to the photos above for visual cues if needed.

Bake: Line a large sheet pan with parchment paper. Add the gnocchi, cherry tomatoes, pumpkin (cut into small cubes, about half the size of the gnocchi so they cook through), broccoli (see notes), onions, and butter beans. Drizzle with olive oil, then sprinkle with garlic powder, paprika, salt, and pepper. Toss everything well to coat. Add the rosemary sprigs and spread everything evenly on the pan. Bake for 30 minutes on the middle rack of the oven, rotating halfway to ensure even baking.

Toast the almonds: Place them in an oven-safe dish on the bottom rack and bake for 7 to 10 minutes, or until lightly golden.

Prepare the sauce: In a small blender, combine the tahini, miso paste, sun-dried tomato, lemon juice, maple syrup, and 1/2 cup water. Blend until smooth, adding more water 1 tablespoon at a time if needed. The sauce will thicken slightly once blended, so don't worry if it looks a little runny at first (see notes).

Assemble: Spread the sauce on your plate, then top with the baked vegetables, gnocchi, toasted almonds, and arugula (if using). Enjoy!

营养

• 卡路里: 699 kcal
• 总脂肪: 31 g
• 钠: 678 mg
• 总碳水化合物: 88 g
• 膳食纤维: 19 g
• 蛋白质: 25 g