Sheet Pan Gnocchi
This super-simple vegan sheet pan gnocchi with blistered tomatoes and white beans is the perfect plant-based dinner for busy weeknights. This healthy and wholesome comfort food requires minimal prep and is ready in under 30 minutes!
Equipment
- can opener
- colander
- measuring spoons
- large bowl
- spoon
- large baking sheet
- parchment paper
Ingredients
- 1 (1-pound) package potato gnocchi
- 1 (15-ounce) can Great Northern or cannellini beans rinsed and drained
- 10 ounces grape tomatoes
- 2 tablespoons balsamic vinegar
- 2 tablespoons nutritional yeast
- 1 tablespoon Italian seasoning
- ½ teaspoon garlic powder
- freshly cracked black pepper to taste
Garnishes (optional)
- vegan Parmesan
- black olives diced
- fresh basil leaves torn or chopped
- fresh Italian parsley torn or chopped
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- Add the gnocchi, beans, tomatoes, balsamic vinegar, nutritional yeast, Italian seasoning, garlic powder, and freshly cracked black pepper to a large bowl. Gently stir to evenly coat the gnocchi, beans, and tomatoes with the vinegar and seasonings.
- Transfer the contents of the bowl to the prepared baking sheet, spreading them out in an even layer.
- Bake for 22 to 25 minutes or until the gnocchi are lightly browed and the tomatoes are blistered. Remove from heat. If desired, garnish with vegan Parmesan, diced black olives, fresh basil leaves, and/or fresh Italian parsley leaves. Serve immediately.
Notes
- Store leftovers in the fridge for up to 4 days. I do not recommend freezing.