Sheet Pan Gnocchi

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Ingredients

1 pkg shelf stable potato gnocchi, 500 g
1 small red onion, peeled and cut into 1/4-inch wedges
1/2 cup red pepper, cut into 1/2-inch pieces
1/2 cup yellow pepper, cut into 1/2-inch pieces
1/2 cup orange pepper, cut into 1/2-inch pieces
3/4 cup banana pepper, cut into 1/2-inch pieces, seeds removed
1 small red chili pepper, finely chopped
1 small zucchini, sliced into 1/4-inch rounds
3 tbsp olive oil, divided
1 head garlic, top trimmed
1/2 tsp salt, plus more to taste
1/2 tsp pepper, plus more to taste
1 1/2 cup Grape tomatoes
1 tbsp fresh oregano, chopped
1 tbsp lemon juice
1 tbsp lemon zest
1 1/2 cup Cutting Board Italian 4 Cheeze Style Shreds
1 cup baby arugula
basil leaves, fresh, to garnish

Instructions

Preheat oven to 450°F. Line a large baking tray with parchment paper.

In a large mixing bowl, add gnocchi, red onion, peppers, chili, zucchini, 1.5 tbsp olive oil, salt and pepper and stir to combine. Transfer mixture to prepared baking tray and evenly spread mixture on tray. Place garlic bulb cut side down onto the tray. Roast in the oven for 15 minutes. Remove tray from the oven and gently stir in tomatoes. Return tray to the oven and roast for 10 minutes.

Remove garlic from the tray. Use a tea towel to help push garlic cloves from there casings. Place garlic into a bowl and smash using the back of a spoon or fork. Stir in remaining olive oil, lemon juice, lemon zest and oregano. Season to taste.

Mix 1 cup of Daiya Italian Shreds and dressing into the tray bake. When the shreds begin to melt gently stir in arugula. Garnish with basil leaves and sprinkle with remaining shreds.

Tips for cooking with Daiya

35 min

Total Time

10 min

Prep Time

25 min

Cook Time

Servings