Sheet Pan Veggie Gnocchi
with Tomato Pesto Butter Drizzle
Cooking time
20 minutes
Servings
2/4
Calories
570 /serving
Lay it all out and lap it all up, in two easy moves. This pasta night prep takes place on a sheet pan, strewn with naturally sweet cherry tomatoes, leafy kale and plump nibbles of gnocchi. Smooth and tangy sun-dried tomato butter makes it sparkle.
We will send you:
- 140g Cherry tomatoes
- 30ml Sun-dried tomato pesto
- 2 Garlic cloves
- ½ Bunch of kale
- 300g Gnocchi
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, yeast extract, green bell pepper, sunflower oil, paprika, silicon dioxide, turmeric, Cayenne pepper, citric acid)
Contains: Cashews • Milk • Sulphites • Wheat
You will need:
Microwave
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
2 or 4 tbsp Butter
Total Fat
26 g
Saturated Fat
9 g
Sodium
1240 mg
Total Carb
73 g
Sugars
6 g
Protein
15 g
Fibre
7 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Halve the tomatoes.
- Remove the kale leaves from the stems; roughly chop the leaves.
- Mince the garlic.
Roast the sheet pan
- On a lined sheet pan, toss the pasta, tomatoes and kale with the garlic, a generous drizzle of oil, the spices and S&P.
- Roast, flipping halfway, 12 to 15 min., until tender and beginning to brown.
Make the tomato pesto butter
- Meanwhile, in a small bowl, microwave 2 tbsp butter (double for 4 portions), in 15 sec. increments, until melted.
- Add the pesto; stir well.
Finish & serve
- Drizzle the sheet pan with the tomato pesto butter.
- Divide the sheet pan between your plates. Bon appétit!
