Sheet Pan Pesto Gnocchi & Veggies
•Dairy free, Gluten free, High protein option•
Ingredients for pesto:
1/2 C fresh basil leaves
1 clove garlic
1/3 C olive oil
2 tbsp lemon juice
1/3 C hemp seeds, pepitas or sunflower seeds
Salt to taste
Ingredients for gnocchi: Makes 4 servings
1 package shelf stable gnocchi
1 large zucchini, slice thin slices so they’ll cook completely in the oven
1/2 C sundried tomatoes in oil, drained
2 cloves garlic, whole
Salt & pepper
3 tbsp olive oil
**Optional: I used pre-cooked rotisserie chicken to add protein to the dish. You can also use italian sausage or meatballs. You can also add uncooked meatballs or sausage slices to the try to cook with the gnocchi and veggies!
Directions:
1. Preheat oven to 400F.
2. Spread the zucchini, garlic, sundried tomatoes and gnocchi over the tray. Sprinkle salt and pepper. Pour the olive oil over the ingredients and mix everything with your hands until all of the food is coated in oil
3. Bake for 20 minutes.
(4) Optional: Add pre cooked chicken or italian sausage. I also liked to use the roasted garlic by mashing on small pieces of bread to serve with the meal. Mix together and pour the pesto over the top to serve!
