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Tomato & Olive Gnocchi
Cannot get enough of this delicious and satisfying plant-based dinner that I adapted from a recipe on Jessica Merchant's amazing food blog, How Sweet Eats. To make it vegan, just omit the Parm!
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 30 minutes
Servings
people
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 30 minutes
Servings
people
Instructions
  1. Preheat oven to 425 degrees F.
  2. Line a large sheet pan with aluminum foil.
  3. In a large bowl, combine the gnocchi, peppers, tomatoes, eggplant, onions and olives. Add olive oil, garlic powder, oregano basil, salt, pepper and cracked red pepper flakes (if using) and toss until the vegetables an gnocchi are well-coated.
  4. Spread on sheet pan and roast for 25-30 minutes or until vegetables and gnocchi are lightly browned.
  5. Remove from oven and sprinkle with cheese. Serve hot.

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