Sheet Pan Gnocchi & Chickpeas
This Sheet Pan Gnocchi & Chickpeas recipe is perfect for a weeknight dinner. Everything is made on one baking sheet and is ready in 30 minutes!
Equipment
- mixing bowl
Ingredients
- 1 pound gnocchi
- 4 tablespoons oil separated, I used avocado oil
- 10 ounces grape tomatoes
- 1 shallot sliced
- 1 15-ounce can chickpeas drained & rinsed
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1 cup fresh basil finely chopped
- 2 cloves garlic minced
- vegan parmesan optional
Instructions
- Preheat the oven to 450 degrees and line a baking sheet with parchment paper.
- Add the gnocchi (uncooked), 2 tablespoons oil, tomatoes, shallots, chickpeas & dry seasonings to a mixing bowl and toss until combined. Transfer to the baking sheet and spread in an even layer. Place in the oven for 10 minutes. Toss and place back in the oven for 10-15 minutes or until the veggies and gnocchi are tender with a slight char to the outside.
- Meanwhile, add the remaining oil, basil, garlic & a pinch of salt and pepper to a bowl. Mix until combined & set aside.
- Pull the baking sheet out of the oven, drizzle on the basil sauce, top with parmesan, spoon onto plates and enjoy!
Video
Notes
- The gnocchi is meant to be added to the baking sheet uncooked. After baking in the oil/tomato juices it should be tender on the inside and slightly crispy on the outside.
- You could skip the basil sauce and just use store-bought pesto!
- Switch up or add more veggies - this would be great with broccoli, cauliflower or even spinach!
Nutrition
Calories: 429kcal | Carbohydrates: 60g | Protein: 11g | Fat: 17g