NUTRITION

SERVINGS

INGREDIENTS

0.5 cup potato gnocchi

1.25 cup shelled edamame

0.5 cup zucchini

0.5 cup red bell pepper

0.25 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

0.75 cup non-fat plain Greek yogurt

1 tbsp fresh lemon juice

1 tsp minced garlic

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.

• 2

  Chop the zucchini and red bell pepper into bite-sized pieces.

• 3

  Place the potato gnocchi, shelled edamame, zucchini, and bell pepper onto the prepared sheet pan.

• 4

  Drizzle the olive oil over the gnocchi and vegetables, then sprinkle with sea salt, black pepper, and dried oregano.

• 5

  Toss everything together until evenly coated and spread the mixture into a single layer across the pan.

• 6

  Roast for 20 to 22 minutes, tossing halfway through, until the gnocchi are golden and the vegetables are tender and slightly charred.

• 7

  While the pan is in the oven, whisk together the non-fat Greek yogurt, lemon juice, and minced garlic in a small bowl until smooth.

• 8

  To serve, spread the yogurt mixture onto the bottom of a plate or bowl and top with the hot roasted gnocchi and vegetable mixture.