Blue Zone
Sheet Pan Gnocchi
Prep
10 minutes
Cook
30 minutes
Yield
4
This sheet pan gnocchi recipe is Blue Zone Diet-friendly. It's entirely versatile, healthy, and the perfect meal for a busy night.
I love a quick and easy (but delicious) dinner that is versatile, healthy and everyone loves. This sheet pan gnocchi is exactly what I’m talking about. This recipe also fits within the Blue Zone diet which is essentially a diet that certain countries generally stick to. It’s loaded with legumes, whole ingredients, and vegetable (or fruit) )-forward meals.
❤️ Why You’ll Love Sheet Pan Gnocchi
- Minimal Dishes: The best part of sheet pan meals is that they require very few dishes, which is great on those busy nights when you want an easy clean-up
- Versatile: You can totally add whatever veggies you want into this dish, and it can be a great recipe to use up things in your fridge
🍲 Ingredients
Gnocchi: Gnocchi can be found in the pasta aisle of your grocery store. It’s made with potato, and despite what you think, usually not gluten-free as it is often mixed with flour.
Lentils: The lentils in this recipe add a healthy, plant-based protein to this dish. Buy your lentils in a can, as they are already cooked. If you don’t have canned lentils, you can pre-cook your lentils first, and then add them onto your tray.
👩🍳 How to Make Sheet Pan Gnocchi
- Preheat the oven to 400F and line a large baking sheet with parchment paper.
- Mix the Greek dressing ingredients together and set aside.
- To the sheet pan add: rinsed lentils, chopped baby tomatoes, chopped pepper, chopped eggplant, chopped onion, gnocchi and chopped garlic cloves.
- Drizzle the Greek dressing over the ingredients on the pan and toss to ensure everything is very well coated.
- Bake for 25 minutes, tossing at the 15-minute mark. After 25 minutes crumble the goat cheese over top of all the ingredients on the pan and bake for 5 more minutes.
- Serve immediately topped with a mix of fresh chopped herbs, a drizzle of olive oil and a handful of fresh black olives if desired.
🪄 Tips and Tricks
- Toppings: Top with whatever cheese, nuts, or seeds, that you wish
- Eat Cold: This dish/leftovers can also be incredibly good cold like a pasta salad
🗒 Variations
- Vegetables: Seriously use any veggies that roast well in this recipe – you can even use frozen veggies if you want
- Lentils: Swap the lentils for any other canned beans like butter beans or chickpeas. You can also add in something like shrimp or sausage instead
🗒 Best served with
- One of these summer salads
- Chopped Salad
👝 How to Store Leftovers
Store leftovers in a container in the fridge for up to three days.
🤔 Common Questions
Gnocchi is like a mini potato dumpling. It’s so dang good. It’s like pasta but better. Little pillows of potato!
So many! Peppers, eggplant, zucchini, carrots, potatoes, onions, and even fresh tomatoes can work. They become a lot sweeter and so tasty.
Blue Zone Sheet Pan Gnocchi
Ingredients
For the sheet pan
- 19 oz can lentils, drained and rinsed
- 1 pint baby tomatoes, halved
- 1 yellow or orange pepper, chopped in 1/2 inch pieces
- 1 small eggplant, chopped in 1/2 inch pieces
- 1 red onion, chopped in 1/2 inch pieces
- 2 garlic cloves, chopped
- 500 g store-bought potato gnocchi
For the Greek dressing
- 1/2 cup olive oil
- 1/2 tbsp dried oregano
- 1/2 tsp salt
- 1/4 tsp pepper
- juice of one lemon
- 1/2 tbsp red wine vinegar
- 2 small garlic cloves, pressed
Topping
- 100-125 g plain goat cheese
- 1/2 cup chopped fresh herbs (mix of parsley, dill and mint)
- olive oil
- (optional) handful of black olives
Instructions
- Preheat the oven to 400F and line a large baking sheet with parchment paper.
- Mix the Greek dressing ingredients together and set aside.
- To the sheet pan add: rinsed lentils, chopped baby tomatoes, chopped pepper, chopped eggplant, chopped onion, gnocchi and chopped garlic cloves.
- Drizzle the Greek dressing over the ingredients on the pan and toss to ensure everything is very well coated.
- Bake for 25 minutes, tossing at the 15 minute mark. After 25 minutes crumble the goat cheese over top of all the ingredients on the pan and bake for 5 more minutes.
- Serve immediately topped with a mix of fresh chopped herbs, a drizzle of olive oil and handful of fresh black olives if desired.
Video
Notes
- If lentils aren’t your favourite, try canned butter beans or chickpeas. Alternatively, you could use a smaller can of beans and add in shrimp or sausage to the sheet pan.
- You could also mix and match beans using a small can of each (for example, lentils and chickpeas or lentils and white beans)
- If you like this recipe, you’ll enjoy our Easy Recipe for Baked Cod (Blue Zone Meal)
Tried this for dinner tonight. Used a 9×14 baking dish as I had seen suggested in the reviews, it worked well. Delicious easy meal! Will make again!
Thanks for the love!!
A must! A super easy and tasty meal. Perfect as a side or on its own. Can’t wait to make it again!
thank you so mcuh hun!
Soooooo goood!!!
Thank you so much hun!!!
Wish i could give this recipe more than 5 stars! It was delicious and SO easy. Not a huge fan of lentils so swapped em out for chickpeas and it was fantastic. Going to try this next time with Maria’s greek chicken added to the pan.
Thank you so much for the love, Olivia!
Update! I made it with the Trader Joes frozen cauliflower gnocchi and it was delicious! I would recommend baking at a higher temp (425) if using the frozen gnocchi as they were a little gummy. However, the flavors shone through and it was super easy to make. I also loved using all these vegetables from the farmers market! So fresh.
OH, yes, that’s a good type of anyone using frozen but for those of you who are not, just stick to the regular instructions! Thanks for the tip!
Can you use Trader Joes frozen cauliflower gnocchi?
I do not see why not!!!
The recipe doesn’t say when to add gnocchi! Do you cook gnocchi and add to mix prior to oven or toss with everything after they come out of the oven?
Hey Caroline! In step 3! You do not need to cook them.
There are refrigerated gnocchi and dry gnocchi. Surely the dry gnocchi would have to be cooked; did you use refrigerated gnocchi?
Hello Suzanne, no, it’s dry, I would outline as such if needed to be fresh. Trust the process, they come out perfect. Report back after trying please.
I never usually leave reviews but wow! This was truly incredible. I’m not usually keen on aubergine or pepper but i absolutely adored them in this recipe! Will definitely make again and I won’t stop thinking about it for days!
that makes me so happy, thank you Becky!
I’ve made this 3x in 3 weeks. It’s just SO GOOD. Thank you!!
thank you so much!!!!
This recipe was so delicious and so easy to make! I added chicken sausage as well for some extra protein!
THANK YOU SO MUCH!!!!!!
This was SO good. Will be making it all summer long!
This is so good! I make this once a week now.
Thank you so much, Rebecca! That means alot to me!