30-Minute Sheet Pan Pesto Gnocchi
Ingredients
Sheet Pan Veggies, Chickpeas & Gnocchi
- 1 pkg fresh gnocchi, about 700g
- 1 19 oz. of chickpeas, drained and rinsed
- 4 small beets, peeled and chopped
- 1 large zucchini, sliced into half moons
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- 1 tsp basil
- 1 tsp oregano
- ¼-½ cup pesto, I used a vegan one
- 1/4 cup tablespoons cashew sauce, store-bought or homemade
Homemade Cashew Garlic Sauce
- 1 cup cashews
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp onion powder
- 3 garlic gloves
- 1/2 tsp salt
- 1/2 cup water, adding a little at a time to control consistency
Other Toppings
- balsamic glaze
- feta
Instructions
- Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper, a silicone liner or lightly grease it.
- Add the gnocchi, chickpeas, diced beet, and sliced zucchini to the pan. Drizzle with olive oil and sprinkle with seasonings. Toss everything and spread it out into a single layer on the sheet pan.
- Roast for 25 to 30 minutes, stirring once halfway through, until the gnocchi are golden and slightly crispy and the veggies are soft and caramelized.
- While the gnocchi and veggies are baking in the oven, make the cashew garlic sauce. Add all of the ingredients to a blender and mix.
- Once everything is roasted, remove the pan from the oven. Spoon the pesto over the gnocchi and vegetables while still warm so it melts in a little. Drizzle the cashew sauce and balsamic glaze over top, then finish with crumbled feta.
Did you make this recipe?Snap a photo and tag @thatchickpea on Instagram!
