If you're looking for a quick and easy dinner option, this is the meal for you! It has tons of flavor from all the veggies, which the gnocchi absorbs so well. If you're in a rush and need something to eat that's wholesome and easy, there is really no better meal. The kale, cherry tomatoes, onions, sugar snap peas, and garlic work so well together it might just become your new go-to weeknight meal.
When the tomatoes are roasted they become almost like candy. The garlic, Herbamare, and basil balance out the sweetness. The kale adds crispness and even more nutrients. Because everything roasts together on the sheet pan, the flavours blend into one another so well. It's like the veggies do all the work in this dish and you simply have to put them together. It's really a spot-on dish.
Lacinato or black kale has become our favorite variety. It's a lot more tender and easier on the stomach. We picked some up this weekend at the Farmers' Market. It was the last one amongst a pile of the purple and green stuff. We've really taken advantage of going to the Farmers' Market this year...well since we started going in August. We were definitely too nervous earlier in the summer. It does help that everything is spread out and that it's outside. Most people wear masks and we try not to get too upset with those who don't. How have you been doing staying calm when you see people flouting the rules around COVID-19?
Anyway, store-bought or Farmers' Market fresh, the veggies in this dish really sing! We encourage you to give it a try and let us know what you think.
Vegan Gnocchi Sheet Pan Dinner
Ingredients
1 medium onion, sliced
1 pint cherry tomatoes
3 cups baby kale
200 g sugar snap peas
1 lb gnocchi
1/4 cup olive oil + more for drizzling
5 cloves garlic, minced
juice of 1 lemon
1 tsp dried oregano
2 tsp Herbamare
2 tsp dried basil
Salt & pepper to taste
Instructions
Preheat your oven to 400 degrees and line a baking sheet with parchment paper.
In a microwave safe bowl, melt your butter in the microwave.
Once melted, add the minced garlic, lemon juice, thyme, and basil. Whisk the spices together until well blended.
In a large bowl, add the rinsed mushrooms, leek, kale, and gnocchi. Pour your butter mixture over the veggies and stir to coat well.
Spread the mixture evenly over the baking sheet. Drizzle some olive oil over the top of everything and sprinkle some salt and pepper.
Bake for 15 - 18 minutes, until your veggies are starting to crisp.
Spoon portions into serving bowls and top with grated cheese. Serve warm and enjoy!
