The Best Vegan Gnocchi Recipe
This vegan gnocchi recipe with roasted vegetables is the perfect weeknight go-to dinner. Toss everything in spices and olive oil, put it all on a rimmed baking sheet and cook for 25 minutes. And voila, dinner is served! There's zero fuss and minimal cleanup. What could be better?
Ingredients
- 14 ounces gnocchi
- 5 plum tomatoes cut in half
- 1 red onion cut into wedges
- ½ teaspoon sea salt
- freshly ground black pepper
- 2 tablespoons olive oil
- handful fresh basil roughly torn
- 4 garlic cloves skins on
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 220 C (425 F). Line a rimmed baking sheet with parchment paper.
- Put the gnocchi, veg, and garlic in a medium sized bowl. Drizzle with olive oil and sprinkle with sea salt and few grinds of black pepper.
- Spread the gnocchi and veg out evenly on the baking sheet and roast for 20-25 minutes, flipping everything halfway through.
- Pick the garlic out and slide them out their skins. In a small bowl, smash them with the back of a fork. Squeeze the lemon juice into the bowl.
- Transfer the sheet pan gnocchi to a bowl, stir in the garlic/lemon sauce and roughly torn basil. Season to taste.
Notes
- Store leftover gnocchi in an airtight container in the fridge for 2-3 days.
Nutrition
Calories: 502kcalCarbohydrates: 83gProtein: 10gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gSodium: 1270mgPotassium: 476mgFiber: 8gSugar: 7gVitamin A: 1296IUVitamin C: 28mgCalcium: 81mgIron: 8mg
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