Description
This sheet pan gnocchi with chickpeas is a simple, flavorful one-pan meal with crispy textures and roasted vegetables. Perfect for an easy weeknight dinner with minimal cleanup.
Ingredients
- 1 (16 oz) package shelf-stable gnocchi
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 red bell pepper, chopped
- 1 zucchini, sliced
- 1/2 red onion, sliced
- 3 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
- Lemon wedges for serving
Instructions
- Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Add gnocchi, chickpeas, bell pepper, zucchini, and red onion to the baking sheet.
- Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, oregano, salt, and pepper.
- Toss everything together until evenly coated and spread into a single layer.
- Bake for 25–30 minutes, stirring halfway through, until gnocchi is crispy and vegetables are tender.
- Remove from the oven and garnish with fresh parsley. Serve with lemon wedges.
Notes
- For extra crispiness, avoid overcrowding the pan.
- You can substitute vegetables based on preference, such as broccoli or cherry tomatoes.
- Add a drizzle of tahini or vegan pesto for extra flavor.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 8 g
- Protein: 11 g
- Cholesterol: 0 mg
