Ingredients:
1 package shelf stable gnocchi, potato or cauliflower
1 head cauliflower chopped into florets
5 Carrots, peeled and cut into 2” long piece about 1/4” thick
2 Zucchini, cut the same as the carrots
4 tbsp Olive oil
1/2 tsp Oregano
1/2 tsp paprika
Salt & Pepper
(* Note: You can substitute other veggies for this recipe. If you remove the cauliflower you can shorten the cooking time. Send me a message if you need help adjusting)

Ingredients for Pesto:
2 C Basil, fresh
1/2 C Olive oil
1/4 C Lemon Juice
1/2 tsp Salt
2 Cloves garlic
1/2 C Pine nuts (optional)
1 tsp hemp seeds (optional)

Directions:

1. Preheat oven to 400F. Line a sheet pan with parchment paper.
2. Spread the vegetables out on the paper and pour the olive oil over them. Massage the oil into the veggies. Bake for 30 minutes and then flip with a spatula and bake another 30 minutes
3. During the last 20 minutes of baking add your gnocchi to the pan
4. While the sheet pan is baking prepare your pesto in a food processor or blender.
5. When the veggies are nicely browned and roasted remove them from the oven and plate them. Drizzle pesto over each serving

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