Pesto-Roasted Gnocchi & Veggies
Number of Servings
Serves 4
Ingredients
  • 1 (16-oz [454-g]) package uncooked vegan potato gnocchi
  • 1 small zucchini, sliced into [q:1/4]-inch (6-mm)-thick pieces and cut in half
  • 8 cherry tomatoes, cut in half
  • [q:1/2] small red onion, thinly sliced
  • 2 tbsp (16 g) pine nuts
  • 2 tbsp (30 ml) extra virgin olive oil
  • [q:1/2] cup (130 g)  store bought pesto (page 167), divided
  • A small handful of fresh basil
Directions
  1. Preheat your oven to 425°F (220°C, or gas mark 7) with a rack positioned in the middle of the oven. Lightly grease a 9 x 13–inch (23 x 33–cm) casserole dish.
  2. Add the gnocchi, zucchini, tomatoes, onion and pine nuts to the casserole dish. Drizzle the olive oil over the top and add [q:1/4] cup (65 g) of the pesto. Use a spoon to mix the veggies and gnocchi well in the oil and pesto. Spread the mixture evenly across the dish.
  3. Place the baking dish in the middle of the oven. Bake for 20 minutes, until the tomatoes are bursting and the gnocchi exposed at the top are slightly crispy.
  4. Stir in the remaining [q:1/4] cup (65 g) of pesto and serve immediately, topped with fresh basil.
Nutrition Info
386 Calories, 8 g Protein, 25 mg Cholesterol, 41 g Carbohydrates, 3 g Total sugars (0 g Added sugars), 4 g Fiber, 21 g Total fat (3 g sat), 563 mg Sodium, [nut:3] Vitamin C, [nut:2] Vitamin B1 (thiamine), Vitamin B6, Vitamin K, Folate, [nut:1] Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin E, Iron, Magnesium, Potassium, Phosphorus