Tomato & Olive Gnocchi
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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!
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Tomato & Olive Gnocchi Recipe
Tomato & Olive Gnocchi
Ingredients
- 1 (16-ounce) package potato gnocchi, uncooked
- 1 red bell pepper, seeded and cut into bite-sized pieces
- 16 ounces cherry tomatoes
- 1 Japanese eggplant, cubed
- 1 red onion, peeled and cut into bite-sized pieces
- ¾ cup kalamata olives, pitted
- 4 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
- ⅓ cup shredded parmesan cheese
- Pinch cracked red pepper flakes (optional)
Instructions
- Preheat oven to 425° F and line a large sheet pan with aluminum foil.
- 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 and gnocchi are well-coated.
- Spread on the sheet pan and roast until vegetables and gnocchi are lightly browned, about 25-30 minutes.
- Remove from the oven and sprinkle with cheese. Serve hot.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories
435Fat
21 gSat. Fat
4 gCarbs
55 gFiber
7 gNet carbs
47 gSugar
7 gProtein
10 gSodium
1221 mgCholesterol
6 mg
