Vegan Sheet Pan Gnocchi And Vegetables Recipes

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VEGAN SHEET PAN GNOCCHI AND VEGETABLES



Vegan Sheet Pan Gnocchi and Vegetables image

Vegan Sheet pan gnocchi and vegetables makes a quick 30-minute dinner perfect for easy weeknight meals. This easy Italian gnocchi and roasted vegetables recipe is completely customizable so the whole family will love it.

Provided by Prajakta Sukhatme

Categories     dinner

Time 30m

Number Of Ingredients 11

12 Oz packet of prepared Italian Gnocchi (choose shelf stable or frozen.)
3 cups cut broccoli florets
1 cup frozen shelled edamame beans
1 cup chopped bell peppers
1 teaspoon Italian seasoning
1 teaspoon umami seasoning
1 tablespoon oil or oil spray
1 Tablespoon fresh herbs - I used rosemary 1 sprig or 1/4 teaspoon
1 tablespoon lemon juice
salt and pepper
1 tablespoon parmesan cheese - use plant based or regular depending upon your dietary preference.

Steps:

  • Preheat your oven to 425 °F. Line the baking sheet with parchment paper.
  • Mix together the gnocchi, broccoli, peppers, edamame , seasoning, salt and pepper. Spray the oil. Toss until the vegetables and gnocchi are evenly covered in oil and seasoning.
  • Spread out the mixture evenly on the sheet pan.Bake or Roast for about 25 minutes, tossing the gnocchi and vegetables about halfway through the cooking time.
  • Turn off the oven. Remove the baking sheet. Drizzle lemon juice and cheese over and toss everything well. Scoop out and serve warm. Bon Appetit!

Nutrition Facts : ServingSize 1 .5 cup, Calories 218 kcal, Carbohydrate 48 g, Protein 11 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 26 mg, Sodium 543 mg, Fiber 7 g, Sugar 4 g, UnsaturatedFat 8 g

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