Sheet Pan Gnocchi

These sheet pan gnocchi with cherry tomatoes, asparagus, arugula, and vegan feta are a delicious and healthy meal that is perfect for a busy weeknight dinner. It's super easy to prepare but still extremely satisfying and tasty.

Course Entrées

Cuisine American

Diet Vegan, Vegetarian

Prep Time 6

Cook Time 25

Servings servings

Calories 217kcal

Author Sina

Ingredients

1 17.6 oz- package dried gnocchi
1 red onion
17 oz green asparagus
2 cups cherry tomatoes
1 zucchini
2 tablespoons olive oil
salt, to taste
black pepper, to taste
5 oz store-bought vegan feta cheese
2 cups arugula
1 cup fresh basil

Instructions

Preheat the oven to 350 °F. Cut the red onion into thin slices.
Wash and cut the zucchini into quarters.
Cut each asparagus spear into 3-4 pieces. Also cut off the woody ends.
Line a baking sheet with parchment paper. Place the gnocchi, asparagus, cherry tomatoes, zucchini, and red onion on the baking sheet. Season with salt and pepper and drizzle with olive oil.
Crumble the vegan feta with your hands and spread it over the gnocchi and vegetables.
Bake for 20-25 minutes until the gnocchi are tender and the vegetables and the vegan feta browned.
Stir in the fresh arugula and basil.
Serve immediately.

Notes

For a bit of heat, sprinkle the sheet pan gnocchi with red pepper flakes before serving.
I like to serve the gnocchi with lots of fresh basil and arugula. If you're not the biggest fan of arugula, you can replace it with baby spinach.

Nutrition