Sheet Pan Gnocchi with Lentils and Roasted Vegetables
This easy sheet pan gnocchi recipe combines store-bought gnocchi, lentils, and vibrant roasted vegetables for a healthy, flavorful, and satisfying meal in under 30 minutes.
This Sheet Pan Gnocchi with Lentils and Roasted Vegetables is a simple, nutritious, and colorful dinner idea that's perfect for busy weeknights. It uses store-bought gnocchi and canned lentils, along with fresh vegetables and Italian seasoning, all roasted on a single sheet pan. The result is a comforting dish that's full of texture and flavor, with minimal cleanup. You can customize the spice level with optional chili oil and garnish with fresh parsley for a refreshing touch.
Ingredients
Nutritional Information
- Calories: 410
- Total Fat: 12g
- Saturated Fat: 1.5g
- Cholesterol: 0mg
- Sodium: 480mg
- Total Carbohydrates: 62g
- Dietary Fiber: 10g
- Sugars: 6g
- Protein: 13g
Directions
1. Preheat Oven
Preheat your oven to 400°F (200°C).
2. Prepare Ingredients
Drain and rinse the lentils. Cut all the vegetables into 1.25 cm (½ inch) pieces.
3. Assemble the Sheet Pan
On a large baking sheet, add the gnocchi and lentils. Then scatter the cherry tomatoes, chopped bell peppers, zucchini, and red onion on top.
4. Season
Drizzle with olive oil and sprinkle Italian seasoning, salt, and black pepper. Toss everything to coat evenly.
5. Bake
Roast in the oven for 25 minutes, stirring halfway through at the 15-minute mark for even cooking.
6. Garnish and Serve
Once roasted, top with fresh chopped parsley and, if desired, drizzle with chili oil. Serve hot and enjoy!
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