Crunchy and tender gnocchi with cherry tomatoes, vegetables and basil in balsamic sauce is an easy dinner with a pan! (Gluten -free options, without soy and walnuts)
Gnocchi is experiencing a moment right now, in particular roasted gnocchi. The crunchy one outside with the Slowy consistency inside is absolute paradise!
I tried a social recipe and I decided to create my vegan, tasty and fabulous version!
This fantastic gnocchi pan sheet has an incredible smell when it is cooking. All those vegetables and herbs make the perfume of the kitchen so good. A bit like a gourmet pizza! Vegetables are roasted with a Herby balsamic dressing and combined with the vegan feta. And then the gnocchi become well crispy outside, slot inside, and together only makes this fantastic dinner with flavors and plots more together.
And it is also truly versatile and flexible, so feel free to mix the flavors and the additions you use. Use any vegetables you want to use. It is fantastic as it is with only a sprinkling of vegan cheese and lemon juice. Or, you can combine it with a vegan pesto or a balsamic glaze for even more flavor.
It proves incredibly delicious, whatever you do it!
Because you will love the pan gnocchi pan
- Easy, versatile, 1 pan dinner. Use the vegetables you like!
- Children of protein and fibers from lentils and vegetables. More with a vegan pesto and vegan cheese
- crunchy gnocchi with Slowy consistency inside
- Roasted vegetable seal
- Balsamic space full of umami
- Easy to make gluten -free, soy without nuts without nuts
For gnocchi
- 16 ounce Stable or refrigerated potato gnocchi
- 15 ounce can of lentils, drained, or 1½ cups brown, green or black lentils
- 1 red pepper, chopped in ½ “to ¾” pieces
- 1 green pepper, chopped in 1/2 -inch pieces
- 1½ cups cherry tomatoes or grapes, or more, to taste
- ½ cup chopped onion, ½ “pieces
- 1 to 1½ cups chopped mixed vegetables, Like cauliflower, courgettes, pumpkin butterns, sweet potatoes, fennel
Prevent the screen from becoming dark
Assign a large pan (at least 11 × 17 “) with parchment paper. Preheated the oven at 400 ° F (200 ° C).
Add the Gnocchi, lentils, chilli pepper, cherry tomatoes, onion and any other vegetables You are using directly on the pan. Spray the olive oil, balsamic vinegar and lemon juice. Launches everything slightly to cover. Sprinkle garlic powder (or chopped garlic), salt, dry basil, oregano and pepper bows uniformly on the sheet. He launches again so that everything is covered with sauces and spices. Use a spatula or hands to mix and spread the mixture evenly on the pan. Cook for 18-20 minutes.
To the sign from 18 to 20 minutes, mix the mixture. Bring the ingredients from the center to the edges and vice versa so that everything roasted uniformly. Return the pan to the oven for about another 5 minutes. In about 25 minutes in total, check if the gnocchi are toasted and the vegetables are cooked according to your preferences. Otherwise, cook for another 5 minutes or more.
Remove the pan from the oven and fold fresh basil, kalamata olives and vegan cheese. Place it in the oven for 1-2 minutes more to heat and slightly dissolve the cheese. Transfer to a serving dish and add a thread of lemon juice, vegan pesto and/or balsamic enamel. Garnish with more fresh basil and a pinch of saltif necessary. Serve as it is either with a side of garlic bread or natural leavening. It’s so good !!
For gluten -free, Use gluten -free gnocchi.
Balsamic glaze: Add 1/2 cup of balsamic syrup and 2 teaspoons of maple to a pan over medium heat and cook until it thickens. Let it cool so that it thickens a little more and use
Calories: 489Kcal, Carbohydrates: 82G, Protein: 19G, Fat: 12G, Saturated fat: 2G, Polynsaturo fat: 1G, Monolysatuine fat: 3G, Sodium: 698mg, Potassium: 798mg, Fiber: 16G, Sugar: 6G, Vitamin A: 5025Iu, Vitamin C: 62mg, Soccer: 128mg, Iron: 10mg
Nutritional information is calculated automatically, so they should be used only as approximation.
Ingredients
- gnocchi -I want to use stable potato gnocchi for this recipe. Gluten -free use use, if necessary.
- lentils – For proteins and creaking!
- vegetables – This recipe Gnocchi is full of vegetables with pepper, tomato, onion and mixed vegetables of your choice.
- olive oil – To help the gnocchi and crunchy vegetables in the oven.
- Balsamic vinegar and lemon juice – For humidity and tang.
- condiments – We are condemning the gnocchi and vegetables with garlic (fresh or dust), salt, dry basil, oregano and pepper flakes.
- additions – After cooking, launches some chopped kalamata olives, vegan cheese and fresh basil.
- to serve – Just before serving, sprinkle on any combination of vegan pesto, lemon juice, fresher basil and balsamic enamel.
💡Tips
- Make sure that the gnocchi and the vegetables are well covered in the ingredients of the sauce, so they will roast crunchy and tasty.
- Distribute everything in a uniform layer to also guarantee cooking.
How to prepare the Gnocchi pan
Assign a large pan (at least 11 × 17 inches or larger) with parchment paper. Preheat the oven at 200 ° C (400 ° F).
Add the Gnocchi, lentils, chilli pepper, cherry tomatoes, onion and any other vegetables You are using directly on the pan. Drizzle olive oil, balsamic vinegar and lemon juice. Launches everything slightly to cover.
Sprinkle garlic powder (or chopped garlic), salt, dry basil, oregano and pepper bows uniformly on the sheet. He launches again so that everything is covered with sauces and spices. Use a spatula or hands to spread the mixture evenly on the pan. Cook for 18-20 minutes.
To the sign from 18 to 20 minutes, mix the mixture. Bring the ingredients from the center to the edges and vice versa so that everything roasted uniformly. Return the pan to the oven for about another 5 minutes. In about 25 minutes in total, check if the gnocchi are toasted and the vegetables are cooked according to your preferences. Otherwise, cook for another 5 minutes or more.
Remove the pan from the oven and fold fresh basil, kalamata olives and vegan cheese. Place it in the oven for 1-2 minutes more to heat and slightly dissolve the cheese. Transfer to a serving dish and add a thread of lemon juice, vegan pesto and/or balsamic enamel.
Garnish with more fresh basil and a pinch of saltif necessary. Serve as it is either with a side of garlic bread or natural leavening.
What to serve with pan gnocchi sheet
Serve with garlic bread or natural leavening or hot pita on the side.
Frequent questions
This recipe is naturally free of soy and walnuts as long as your vegan cheese is free of soy and/or walnuts.
For walnuts, it also uses vegan pesto without walnuts or omit the pesto.
For gluten -free, use gluten -free gnocchi.
