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Sheet Pan Greek Gnocchi with Lentils and Goat Cheese
45 minServes 4Nutri-Score B€€
B
45 min
45 minSheet Pan Greek Gnocchi with Lentils and Goat Cheese
what you need
Ingredients
canned lentils (drained and rinsed)Pantry540 g
baby tomatoes (halved)Produce300 g- yellow or orange pepper (chopped into 1/2 inch pieces)Produce1 piece
small eggplant (chopped into 1/2 inch pieces)Produce1 piece
red onion (chopped into 1/2 inch pieces)Produce1 piece
garlic (2 cloves chopped, 2 small cloves pressed)Produce4 pieces
potato gnocchi (store-bought)Fresh500 g
olive oil (plus extra for drizzling)Pantry120 ml
dried oreganoSpices2 g
saltSpices3 g
black pepperSpices1 g
lemon (juiced)Produce1 piece- red wine vinegarPantry8 ml
plain goat cheese (crumbled)Dairy110 g- fresh herbs (parsley, dill and mint, chopped)Produce25 g
- black olivesPantry50 g
per serving
Nutrition
563kcal
- Carbs
- 44 g
- Proteins
- 16 g
- Fat
- 36 g
what you’ll use
Tools
Oven
Baking tray
Mixing bowl
Garlic press
step by step
Method
- Step 1
Preheat the oven
- Preheat the oven to 200 °C (400 °F).
- Line a large baking sheet with parchment paper.
- Step 2
Make the Greek dressing
- Whisk the olive oil, dried oregano, salt, pepper, lemon juice, red wine vinegar and pressed garlic together in a bowl.
- Set aside.
- Step 3
Load the sheet pan
- Add the rinsed lentils, halved tomatoes, chopped pepper, eggplant, red onion, gnocchi and chopped garlic to the prepared pan.
- Step 4
Coat with dressing
- Drizzle the Greek dressing over everything on the pan.
- Toss until all the ingredients are very well coated.
- Step 5
Bake the gnocchi and vegetables
- Bake for 25 minutes, tossing at the 15 minute mark.
- Step 6
Add the goat cheese
- Crumble the goat cheese over all the ingredients on the pan.
- Bake for 5 more minutes.
- Step 7
Serve
- Serve immediately topped with the chopped fresh herbs, a drizzle of olive oil and the black olives.
most cooked first