YOUR SOLIN GENERATED RECIPE
Sheet Pan Gnocchi with Roasted Vegetables and Basil Pesto
Enjoy a vibrant, hearty sheet pan meal featuring tender potato gnocchi, colorful roasted vegetables, and protein-packed roasted tempeh, all finished with a drizzle of fragrant basil pesto. This dish harmonizes rustic textures and fresh flavors for a balanced, satisfying meal.
INGREDIENTS
100g Potato Gnocchi
150g Mixed Vegetables (Bell Pepper, Zucchini, Cherry Tomatoes, Red Onion)
25g Basil Pesto
110g Tempeh
PREPARATION
Preheat the oven to 425°F (220°C).
Cut the tempeh into cubes or strips and toss with a little olive oil, salt, and pepper.
On a large sheet pan, spread out the seasoned tempeh along with the mixed vegetables. Roast in the oven for about 20 minutes, stirring halfway through, until the tempeh is lightly browned and the vegetables are tender.
Meanwhile, bring a pot of salted water to a boil and cook the potato gnocchi according to package instructions (usually 2-3 minutes until they float). Drain and set aside.
Once the tempeh and vegetables are roasted, add the cooked gnocchi to the sheet pan and gently toss to combine.
Drizzle the basil pesto evenly over the mixture and toss lightly to ensure everything is coated with flavor.
Serve warm and enjoy your balanced sheet pan meal.