Summer Veggie Gnocchi Sheet Pan
with Sun-Dried Tomato Pesto
Cooking time
20 minutes
Servings
2/4
Calories
600 /serving
So summery, so streamlined! It all goes on one sheet pan—even the pasta. Bake our easygoing skillet gnocchi surrounded by harvest season heirloom zucchini and leafy green kale, with pops of roasted red pepper. Now bring on that buttery pesto sauce, prego!
We will send you:
- ½ Bunch of kale
- 45ml Sun-dried tomato pesto
- 2 Garlic cloves
- 1 Heirloom zucchini
- 30ml Vegetable demi-glace
- 300g Gnocchi
- 1 Roasted pepper
Contains: Cashews • Milk • Sulphites • Wheat
You will need:
Microwave
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
2 or 4 tbsp Butter
Total Fat
30 g
Saturated Fat
9 g
Sodium
1130 mg
Total Carb
73 g
Sugars
7 g
Protein
15 g
Fibre
7 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Remove the kale leaves from the stems; roughly chop the leaves.
- Medium-dice the roasted pepper.
- Mince the garlic.
- Halve the zucchini lengthwise; cut crosswise into ½ inch pieces.
- Medium-dice 2 tbsp butter (double for 4 portions).
Start the sheet pan
- On a lined sheet pan, toss the pasta, zucchini, kale, garlic, a generous drizzle of oil and S&P.
- Roast, 6 to 8 min., until partially cooked.
Finish the sheet pan
- In a small bowl, microwave the diced butter, in 15 sec. increments, until melted. Add the pesto and demi-glace; stir well.
- When the sheet pan is partially cooked, stir and add the roasted pepper. Drizzle with the pesto.
- Roast, 3 to 5 min., until the vegetables are tender.
Plate your dish
- Divide the sheet pan between your plates. Bon appétit!
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