Name: Sheet Pan Gnocchi
Ingredients: 16 oz potato gnocchi; 1 yellow bell pepper, chopped; 1 pint cherry tomatoes, or grape tomatoes; 1 red onion, chopped; 1 can chickpeas, drained and rinsed; 2 tbsp olive oil; 2 tbsp nutritional yeast; 1 tsp garlic powder or 2 cloves garlic; ½ tsp salt, or more to taste; ½ tsp dried oregano; 1 package of Boursin; Parmesan; Fresh basil, if desired

Ingredients

16 oz potato gnocchi
1 yellow bell pepper, chopped
1 pint cherry tomatoes, or grape tomatoes
1 red onion, chopped
1 can chickpeas, drained and rinsed
2 tbsp olive oil
2 tbsp nutritional yeast
1 tsp garlic powder or 2 cloves garlic
½ tsp salt, or more to taste
½ tsp dried oregano
1 package of Boursin
Parmesan
Fresh basil, if desired

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Instructions

Preheat the oven to 400F.
Add the gnocchi, bell pepper, cherry tomatoes, red onion and chickpeas to the sheet pan. Drizzle with olive oil and coat with nutritional yeast, garlic powder, salt and oregano. Toss until evenly mixed. Crumble the Boursin over the top.
Bake for 25 minutes, until the tomatoes are burst and the gnocchi has a slight crisp.
Serve immediately with fresh basil and parmesan grated on top, if desired.

Notes

Inspired by Plant You