Sheet Pan Gnocchi

Difficulty: Easy
Grade: 8
Duration: 40 minutes
Number of people: 3

Ingredients

For the sheet pan

• 19 oz can lentils
• 1 pint cherry tomatoes
• 1 yellow or orange pepper
• 1 aubergine, chopped in 2cm pieces
• 1 red onion, chopped
• 2 garlic gloves, chopped
• 500 g gnocchi
  For the Greek dressing
• 1/2 cup olive oil
• 1/2 tbsp dried oregano
• 1/2 tsp salt
• 1/4 tsp pepper
• juice of one lemon
• 1/2 tbsp red wine vinegar
• 2 small garlic gloves, pressed
  Topping
• 100-125 g goat chees
• 1/2 cup chopped fresh mint, dille
• Olive oil
• Black olives

Instructions

1. Preheat the oven to 205 degrees C and line a large baking sheet with parchment paper.
2. Mix the Greek dressing ingredients together and set aside.
3. To the sheet pan add: rinsed lentils, chopped baby tomatoes, chopped pepper, chopped eggplant, chopped onion, gnocchi and chopped garlic cloves. Drizzle the Greek dressing over the ingredients on the pan and toss to ensure everything is very well coated.
4. Bake for 25 minutes, tossing at the 15 minute mark. After 25 minutes crumble the goat cheese over top of all the ingredients on the pan and bake for 5 more minutes.
5. Serve immediately topped with a mix of fresh chopped herbs, a drizzle of olive oil and handful of fresh black olives if desired.

source: https://www.foodbymaria.com/sheet-pan-gnocchi/
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