Sheet Pan Roasted Gnocchi with Crispy Chickpeas and Creamy Feta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Roasted Gnocchi with Crispy Chickpeas and Creamy Feta

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Gnocchi with Crispy Chickpeas and Creamy Feta

Enjoy a vibrant, one-pan meal with tender gnocchi roasted to perfection alongside crispy chickpeas, sweet roasted bell peppers, and juicy cherry tomatoes. Finished with crumbled feta and a cool, protein-packed nonfat Greek yogurt drizzle, this dish delivers a satisfying balance of textures and flavors perfect for any meal of the day.

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NUTRITION

617kcal
Protein
35.7g
Fat
17g
Carbs
79.1g

SERVINGS

1 serving

INGREDIENTS

150g Potato Gnocchi

1/2 cup Crispy Chickpeas (drained)

1/4 cup Creamy Feta

2/3 cup Nonfat Greek Yogurt

1 cup Cherry Tomatoes

1 cup sliced Red Bell Pepper

1 cup Spinach

1 teaspoon Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a large sheet pan, toss the potato gnocchi, chickpeas, sliced red bell pepper, and cherry tomatoes with olive oil, salt, and pepper until evenly coated.

  • 3

    Spread the ingredients into a single even layer. Roast in the oven for about 20-25 minutes, stirring halfway through, until the chickpeas become crispy and the gnocchi are lightly golden.

  • 4

    A few minutes before finishing, add the spinach to the pan. Allow it to wilt slightly from the residual heat.

  • 5

    Remove from the oven and transfer the roasted ingredients to a serving bowl.

  • 6

    Sprinkle the crumbled feta over the top while still warm so it softens slightly.

  • 7

    Drizzle nonfat Greek yogurt over the dish as a creamy, protein-rich finishing touch.

  • 8

    Serve immediately and enjoy your balanced, flavorful meal.

Sheet Pan Roasted Gnocchi with Crispy Chickpeas and Creamy Feta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Roasted Gnocchi with Crispy Chickpeas and Creamy Feta

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Gnocchi with Crispy Chickpeas and Creamy Feta

Enjoy a vibrant, one-pan meal with tender gnocchi roasted to perfection alongside crispy chickpeas, sweet roasted bell peppers, and juicy cherry tomatoes. Finished with crumbled feta and a cool, protein-packed nonfat Greek yogurt drizzle, this dish delivers a satisfying balance of textures and flavors perfect for any meal of the day.

NUTRITION

617kcal
Protein
35.7g
Fat
17g
Carbs
79.1g

SERVINGS

1 serving

INGREDIENTS

150g Potato Gnocchi

1/2 cup Crispy Chickpeas (drained)

1/4 cup Creamy Feta

2/3 cup Nonfat Greek Yogurt

1 cup Cherry Tomatoes

1 cup sliced Red Bell Pepper

1 cup Spinach

1 teaspoon Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a large sheet pan, toss the potato gnocchi, chickpeas, sliced red bell pepper, and cherry tomatoes with olive oil, salt, and pepper until evenly coated.

  • 3

    Spread the ingredients into a single even layer. Roast in the oven for about 20-25 minutes, stirring halfway through, until the chickpeas become crispy and the gnocchi are lightly golden.

  • 4

    A few minutes before finishing, add the spinach to the pan. Allow it to wilt slightly from the residual heat.

  • 5

    Remove from the oven and transfer the roasted ingredients to a serving bowl.

  • 6

    Sprinkle the crumbled feta over the top while still warm so it softens slightly.

  • 7

    Drizzle nonfat Greek yogurt over the dish as a creamy, protein-rich finishing touch.

  • 8

    Serve immediately and enjoy your balanced, flavorful meal.