30-minute Sheet Pan Gnocchi with Herb Tahini Dressing
Let’s meal prep this 30 minute one sheet gnocchi with an herbaceous tahini dressing. Today’s entree features store-bought gnocchi, frozen peas, and pre-washed and cut vegetables because we’re here to save time and money as much as possible.
All you need to do is buy the ingredients, put the veggies and gnocchi onto a sheet pan to bake, then blend up the sauce ingredients and you’ve got yourself a full meal for days ahead.
Ingredients:
Cook time: 30 minutes | Makes 5-6 servings
Sheet Pan
2 boxes of store-bought gnocchi
1 container of cherry tomatoes
3 shallots
2 heads of broccoli or 1 bag of pre-cut broccoli
1 bag of frozen peas
2 cups of greens of choice (I used arugula)
½ cup of avocado oil
Herb Tahini Dressing
3 cloves of garlic
½ bunch of cilantro
½ bunch of parsley
⅓ cup of tahini
¼ cup of nutritional yeast
2 lemons, juiced
1 tbsp salt (adjust to taste)
A crack of black pepper
1 tbsp maple syrup or agave
1 tbsp of red chili flakes
½ cup of water
Directions:
Preheat the oven to 425. While that’s heating up, place a piece of parchment paper on a large sheet pan.
Cut up your broccoli if it’s not already cut into florets.
Place the broccoli, gnocchi, cherry tomatoes, and shallots onto the sheet pan. Cover in oil and use your hands to spread the oil onto your ingredients. Bake for 25 minutes.
While that is baking, let’s make the sauce. Roughly chop up your herbs then place into a food processor or blender.
In your blender, add the garlic, tahini, nutritional yeast, lemon juice, salt, pepper, maple syrup, red chili flakes, and water. Blend until smooth.
Once your main ingredients are done baking, take out of the oven and allow to cool at room temperature.
In separate containers, lay out your greens of choice then top with the gnocchi and vegetables. Lastly, douse with your herb tahini dressing and any other desired toppings. I like to add sunflower seeds for crunch. Enjoy!