Ingredients
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1 pkg Bellino Potato Gnocchi (16 oz)
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1/2 cup Cento Imported Extra Virgin Olive Oil
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1 can Cento Chick Peas (15.5 oz), drained
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1 Yellow Bell Pepper, chopped
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1 Orange Bell Pepper, chopped
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1 small Eggplant, chopped
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1 bunch Asparagus, cut
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1 Red Onion, cut into chunks
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3 cloves Garlic, minced
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1 Lemon, juiced & zest
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1 tbsp Cento Red Wine Vinegar
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1/2 tsp Fresh Oregano
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1 block Feta Cheese, crumbled
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1 jar Cento Imported Greek Seasoned Pitted Olives (11.6 oz), roughly chopped
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Fresh Parsley, finely chopped
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1/2 tsp Cento Italian Seasoning
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1/2 tsp Cento Garlic Powder
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1/2 tsp Cento Fine Sicilian Sea Salt
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1/2 tsp Cento Ground Black Pepper
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1 can Cento Organic Whole Cherry Tomatoes (14 oz), drained
Directions
Preheat the oven to 425Ëu0161F and line a sheet pan with parchment. In a small bowl, whisk together half of the olive oil, red wine vinegar, lemon juice, Italian seasoning, and garlic powder and set aside. On the sheet pan, combine gnocchi, chickpeas, cherry tomatoes, bell peppers, eggplant, asparagus, red onion, and garlic. Drizzle with olive oil and half of the dressing, tossing everything well and spreading into an even layer. Roast for 30 minutes, tossing halfway through, until the gnocchi is golden and the vegetables are tender. Remove from oven, scatter feta over top, and return to the oven for about 5 minutes to soften. Finish with the remaining dressing, olives, parsley, and a final squeeze of lemon before serving. Serves 4-6.
Spring Sheet Pan Gnocchi
Prep: 15 min Cook: 30 min Servings: 4-6
This vibrant sheet pan dinner is packed with roasted vegetables, crispy golden gnocchi, and hearty chickpeas, all tossed in a bright lemon oregano dressing. It's colorful, satisfying, and full of contrast, with caramelized edges, tender bites, and a fresh, zesty finish from herbs, olives, and creamy feta.
Ingredients
- 1 pkg Bellino Potato Gnocchi (16 oz)
- 1/2 cup Cento Imported Extra Virgin Olive Oil
- 1 can Cento Chick Peas (15.5 oz), drained
- 1 Yellow Bell Pepper, chopped
- 1 Orange Bell Pepper, chopped
- 1 small Eggplant, chopped
- 1 bunch Asparagus, cut
- 1 Red Onion, cut into chunks
- 3 cloves Garlic, minced
- 1 Lemon, juiced & zest
- 1 tbsp Cento Red Wine Vinegar
- 1/2 tsp Fresh Oregano
- 1 block Feta Cheese, crumbled
- 1 jar Cento Imported Greek Seasoned Pitted Olives (11.6 oz), roughly chopped
- Fresh Parsley, finely chopped
- 1/2 tsp Cento Italian Seasoning
- 1/2 tsp Cento Garlic Powder
- 1/2 tsp Cento Fine Sicilian Sea Salt
- 1/2 tsp Cento Ground Black Pepper
- 1 can Cento Organic Whole Cherry Tomatoes (14 oz), drained
Directions
- Preheat the oven to 425Ëu0161F and line a sheet pan with parchment. In a small bowl, whisk together half of the olive oil, red wine vinegar, lemon juice, Italian seasoning, and garlic powder and set aside. On the sheet pan, combine gnocchi, chickpeas, cherry tomatoes, bell peppers, eggplant, asparagus, red onion, and garlic. Drizzle with olive oil and half of the dressing, tossing everything well and spreading into an even layer. Roast for 30 minutes, tossing halfway through, until the gnocchi is golden and the vegetables are tender. Remove from oven, scatter feta over top, and return to the oven for about 5 minutes to soften. Finish with the remaining dressing, olives, parsley, and a final squeeze of lemon before serving. Serves 4-6.
