Fall Sheet Pan Gnocchi (GF, V)

Life is hard. Sheet pan meals are easy. Sheet pan meals are my friend.

Source: Jackfruitful | Serves: 4 | Time: 35 min

Changes: skipped chickpeas and pumpkin seeds in the bake. For the sauce I replaced roasted bell peppers with pitted kalamata olives.

Ingredients

12 oz gluten free gnocchi, uncooked

1 medium sweet potato, cut into 1/2” cubes

1 head #broccoli, cut into florets

1 red onion, diced

8 oz cherry #tomatoes

1 tbsp olive oil

1 tsp paprika

1 tsp garlic powder

1 tsp sea salt

½ tsp black pepper

2 tbsp nutritional yeast

4 sprigs fresh thyme

4 sprigs fresh rosemary

Sun Dried Tomato Sauce

2 tbsp sun dried tomatoes, not oil packed

¼ cup pitted kalamata olives

2 tbsp tahini

½ lemon, juiced

1 tsp garlic powder

2 tbsp nutritional yeast

1 tbsp balsamic vinegar

salt and pepper, to taste

Water, to thin

Instructions

Preheat oven to 425 F.

Add gnocchi and veggies to a large sheet pan. Drizzle with olive oil, spices and nutritional yeast. Stir to evenly coat and spread in an even layer. Top with sprigs of rosemary and thyme. Transfer to oven and bake for 25-30 minutes until ingredients are tender.

Meanwhile, prepare the sauce, if making. The dish is wonderful without, but the sauce adds even more flavor! Simply add all ingredients to a blender and puree until smooth and creamy. Add a bit of water if needed for thinning.

To serve, pour sauce into serving bowls and top with roasted veggies and gnocchi (discard the herbs). Sprinkle with pumpkin seeds and enjoy!