YOUR SOLIN GENERATED RECIPE
Sheet Pan Ricotta Gnocchi with Roasted Broccoli and Cherry Tomatoes
Enjoy this vibrant, roasted sheet pan meal featuring tender ricotta gnocchi, crispy roasted broccoli, juicy cherry tomatoes, hearty chickpeas, and perfectly baked tofu. A harmonious blend of textures and flavors, this dish is both satisfying and nutritionally balanced—perfect for a wholesome dinner.
INGREDIENTS
150g Ricotta Gnocchi
150g Broccoli
100g Cherry Tomatoes
0.75 cup Chickpeas (drained and rinsed)
3 oz Baked Tofu
1 tsp Olive Oil
2 cloves Garlic
1 tsp Dried Oregano
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F.
On a large sheet pan, add the broccoli florets, halved cherry tomatoes, rinsed chickpeas, and cubed baked tofu. Toss with olive oil, minced garlic, dried oregano, salt, and pepper.
Add the ricotta gnocchi to the pan, ensuring an even spread among the vegetables and tofu.
Place the sheet pan in the oven and roast for about 20-25 minutes, stirring halfway through, until the gnocchi are lightly golden and the vegetables are tender.
Remove from the oven and give everything a gentle toss. Taste and adjust seasonings if needed before serving.