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Collection: Vegetarian
Recipe By: Backhaus
Mediterranean Gnocchi
Ingredients
- • 16 oz shelf-stable gnocchi
- • 15 oz canned chickpeas or white beans, drained & rinsed
- • 1 small red onion, sliced into wedges
- • ½ cup sun-dried tomatoes (oil-packed or rehydrated)
- • 1 cup marinated artichoke hearts, halved
- • 2 Tbsp olive oil (or you can use oil from the sun-dried tomatoes)
- • 2 Tbsp dried oregano
- • 1 Tbsp nutritional yeast
- • ½ tsp garlic powder
- • Salt & pepper, to taste
- • ½ cup vegan feta (or vegan parmesan)
- • ¼ cup basil leaves, torn
- • Balsamic glaze, for drizzling before serving
Directions
- Preheat the oven to 400°F. Line a large sheet pan with parchment paper. 
- Spread the gnocchi, beans, red onion, sun-dried tomatoes, and artichokes across the sheet pan. 
- Drizzle with olive oil, sprinkle with oregano, garlic powder, salt & pepper. Toss until well coated, then arrange everything in a single layer. 
- Roast for 20-22 minutes, stirring halfway through, until the gnocchi are golden & crisp on the outside and the veggies are caramelized. 
- Remove from oven, immediately sprinkle with vegan cheese so it softens or melts slightly with the residual heat. 
- Scatter with fresh basil and finish with a drizzle of balsamic glaze. Serve warm.
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