Sheet Pan Gnocchi (Greek Blue Zone Inspired)
Sheet Pan Gnocchi (Greek Blue Zone Inspired)
Ingredients
For the Sheet Pan
- 18 ounces potato gnocchi
- 1 eggplant, chopped into 1-inch wedges
- 1 red bell pepper, chopped into 1-inch pieces
- 1 orange bell pepper, chopped into 1-inch pieces
- 1/2 red onion, chopped into 1-inch wedges
- 1 cup cooked lentils, drained and rinsed if canned
- 1 1/2 cups cherry tomatoes, halved (mix of red and yellow)
For the Dressing
- 1/4 cup olive oil
- 1/2 lemon, juiced
- 2 cloves minced garlic
- 1 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Garnish
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup goat cheese, crumbled
Instructions
- 1
Preheat your oven to 375°F (190°C). Line a large sheet pan with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 375
- 2
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.
⏱️ 3 min
- 3
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.
⏱️ 5 min
- 4
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.
⏱️ 3 min
- 5
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.
⏱️ 25 min•🌡️ 375
- 6
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.
⏱️ 4 min
- 7
Serve the Sheet Pan Gnocchi warm directly from the pan or transferred to serving plates. Enjoy this versatile and nourishing Greek-inspired meal!
Kitchen Tools
Nutrition Facts (per serving)
Sheet Pan Gnocchi (Greek Blue Zone Inspired)
For the Sheet Pan
- 18 ounces potato gnocchi
- 1 eggplant, chopped into 1-inch wedges
- 1 red bell pepper, chopped into 1-inch pieces
- 1 orange bell pepper, chopped into 1-inch pieces
- 1/2 red onion, chopped into 1-inch wedges
- 1 cup cooked lentils, drained and rinsed if canned
- 1 1/2 cups cherry tomatoes, halved (mix of red and yellow)
For the Dressing
- 1/4 cup olive oil
- 1/2 lemon, juiced
- 2 cloves minced garlic
- 1 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Garnish
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup goat cheese, crumbled
Instructions
- 1
Preheat your oven to 375°F (190°C). Line a large sheet pan with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 375 - 2
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.
⏱️ 3 min - 3
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.
⏱️ 5 min - 4
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.
⏱️ 3 min - 5
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.
⏱️ 25 min•🌡️ 375 - 6
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.
⏱️ 4 min - 7
Serve the Sheet Pan Gnocchi warm directly from the pan or transferred to serving plates. Enjoy this versatile and nourishing Greek-inspired meal!