Ingredients
Dinner
- 16 oz shelf-stable potato gnocchi separated; not frozen or homemade
- 15 oz canned chickpeas one can, drained, rinsed, and patted dry; about 1 1/2 cups drained
- 3 cups broccoli florets about 250 g, cut small
- 1 red bell pepper about 150 g, cut into 1-inch pieces
- 1 pint cherry tomatoes about 280 g, left whole
- 3 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp garlic powder
- 0.5 tsp fine salt
- 0.25 tsp black pepper
- 1 tbsp lemon juice
- 0.25 cup fresh basil leaves torn
Equipment
- Two 13-by-18-inch rimmed baking sheets
- large mixing bowl
- Spatula
Instructions
Roast and finish
- Heat the oven to 425°F (220°C), placing racks in the upper and lower thirds. Set out two 13-by-18-inch rimmed baking sheets.
- Wash and dry the vegetables. Drain, rinse, and pat the chickpeas dry. Separate any gnocchi stuck together.
- In a large bowl, combine gnocchi, chickpeas, broccoli, pepper, and tomatoes. Add olive oil, oregano, garlic powder, salt, and black pepper. Toss until everything is lightly coated.
- Divide the mixture between the two baking sheets. Spread into a single layer with space between pieces; avoid piling the food.
- Roast for 25 to 35 minutes, turning the mixture and swapping the trays between racks halfway through. Begin checking at 25 minutes. The gnocchi should have golden patches and a tender center; broccoli stems and peppers should be tender. Extend a few minutes as needed.
- Transfer to a serving bowl or divide between four plates. Add lemon juice and torn basil. Taste and adjust seasoning if needed. Serve warm.
Nutrition
Serving: 1 serving (1/4 batch)Calories: 409.21kcalCarbohydrates: 64.87gProtein: 12.17gFat: 12.17gSaturated Fat: 1.65gSodium: 901.55mgPotassium: 662.11mgFiber: 9gSugar: 7.07gCalcium: 81.98mgIron: 1.91mg
Video
Video: Rene of This Savory Vegan demonstrates no-boil sheet-pan gnocchi with chickpeas and tomatoes. Her variation uses shallot and a basil-garlic oil, with a 450°F oven. Follow the recipe above for this version’s broccoli, bell pepper, lemon, two-pan spacing and 425°F roasting instructions.
Notes
Cooking time varies by gnocchi brand, oven, and pan. This recipe is specified for shelf-stable potato gnocchi.
Optional pesto or Parmesan is not included in nutrition. Check gnocchi and finishes for wheat, egg, dairy, and nuts as relevant.
Refrigerate in shallow containers within 2 hours, or 1 hour above 90°F (32°C). Use within 3 to 4 days and reheat to 165°F (74°C).
Nutrition is estimated from ingredient weights, USDA food data, and representative package labels. Brands, substitutions, and serving size change the values.
