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Preheat your oven to 375°F (190°C). Line a large sheet pan with parchment paper for easy cleanup.

In a small bowl or measuring cup, combine the olive oil, juice of half a lemon, minced garlic, dried oregano, salt, and black pepper. Whisk well until the dressing is fully combined.

On the prepared sheet pan, spread out the potato gnocchi, chopped eggplant, red bell pepper, orange bell pepper, red onion, cooked lentils, and halved cherry tomatoes.

Drizzle the prepared dressing evenly over all the ingredients on the sheet pan. Gently toss everything together using your hands or a spatula to ensure all the gnocchi and vegetables are well coated.

Spread the ingredients into a single layer on the sheet pan. Place the sheet pan into the preheated oven and bake for 20-25 minutes, or until the gnocchi are tender and slightly golden, and the vegetables are cooked through and lightly caramelized. The gnocchi should puff up and have a slight crisp on the outside.

Once baked, remove the sheet pan from the oven. Garnish generously with fresh chopped dill, fresh chopped parsley, fresh chopped mint, halved Kalamata olives, and crumbled goat cheese.

Serve the Sheet Pan Gnocchi warm directly from the pan or transferred to serving plates. Enjoy this versatile and nourishing Greek-inspired meal!


Preheat your oven to 375°F (190°C). Line a large sheet pan with parchment paper for easy cleanup.

In a small bowl or measuring cup, combine the olive oil, juice of half a lemon, minced garlic, dried oregano, salt, and black pepper. Whisk well until the dressing is fully combined.

On the prepared sheet pan, spread out the potato gnocchi, chopped eggplant, red bell pepper, orange bell pepper, red onion, cooked lentils, and halved cherry tomatoes.

Drizzle the prepared dressing evenly over all the ingredients on the sheet pan. Gently toss everything together using your hands or a spatula to ensure all the gnocchi and vegetables are well coated.

Spread the ingredients into a single layer on the sheet pan. Place the sheet pan into the preheated oven and bake for 20-25 minutes, or until the gnocchi are tender and slightly golden, and the vegetables are cooked through and lightly caramelized. The gnocchi should puff up and have a slight crisp on the outside.

Once baked, remove the sheet pan from the oven. Garnish generously with fresh chopped dill, fresh chopped parsley, fresh chopped mint, halved Kalamata olives, and crumbled goat cheese.

Serve the Sheet Pan Gnocchi warm directly from the pan or transferred to serving plates. Enjoy this versatile and nourishing Greek-inspired meal!
