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Crispy Sheet Pan Gnocchi with Chili Tahini Drizzle
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Crispy Sheet Pan Gnocchi with Chili Tahini Drizzle

40 minServes 4Nutri-Score B€€
from @jorisdekock7 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • shelf-stable gnocchi (left dry, not boiled)Grains500 g
  • red bell pepper (cut into chunks)Produce1 piece
  • zucchini (cut into chunks)Produce1 piece
  • red onion (cut into wedges)Produce1 piece
  • cherry tomatoes (left whole)Produce200 g
  • cooked lentils (drained and rinsed)Pantry250 g
  • olive oilPantry30 ml
  • smoked paprikaSpices5 g
  • dried oreganoSpices3 g
  • saltSpices5 g
  • black pepper (freshly ground)Spices2 g
  • tahini (well stirred)Pantry60 g
  • lemon juice (freshly squeezed)Produce30 ml
  • chili flakesSpices3 g
  • maple syrupPantry10 ml
  • water (cold, to loosen)Other60 ml
  • fresh parsley (chopped)Produce15 g

per serving

Nutrition

391kcal

Carbs
59 g
Proteins
14 g
Fat
11 g
Adapt tools

what you’ll use

Tools

  • Baking tray
  • Mixing bowl
  • Whisk
  • Oven

step by step

Method

  1. Preheat the oven and prep the vegetables

    • Preheat the oven to 220 °C.
    • Chop the bell pepper, zucchini and red onion into bite-sized pieces.
    Step 1

  2. Toss everything on the tray

    • Spread the gnocchi, chopped vegetables, cherry tomatoes and lentils on a baking tray.
    • Drizzle with olive oil and season with smoked paprika, oregano, salt and pepper.
    • Toss everything together until evenly coated and spread in a single layer.
    Step 2

  3. Roast until golden and crispy

    • Roast the tray, stirring halfway through, until the gnocchi are golden and the vegetables are tender.
    Step 3

  4. Whisk the chili tahini drizzle

    • In a bowl, whisk the tahini with the lemon juice, chili flakes and maple syrup.
    • Add the water gradually, whisking until smooth and pourable.
    Step 4

  5. Finish and serve

    • Pour the chili tahini drizzle over the hot tray.
    • Scatter with chopped parsley and serve straight away.
    Step 5
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