Name: Greek Sheet Pan Gnocchi with Lentils
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 17.6 ounces (500g) gnocchi; 1 cup (200g) cooked beluga lentils*; 1 eggplant, chopped into equal size chunks; 2 zucchini, chopped into equal size chunks; 1 pound (450g) cherry tomatoes, sliced in half; 1 red onion, thinly sliced; 2 teaspoons dried oregano; 4 Tablespoons olive oil, divided + more as needed; 1 Tablespoon paprika powder; 3 cloves garlic; 1 Tablespoon tomato paste; ½ lemon, juice only; 7 ounces (200g) feta cheese, diced; Salt and freshly ground pepper, to taste; Fresh basil

Greek Sheet Pan Gnocchi with Lentils

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Author: Delphine Fortin
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Pasta
Diet: Vegetarian

This Greek sheet pan gnocchi features some herb-roasted summer veggies, feta cheese and some beluga lentils. Loaded with flavors, this simple sheet pan gnocchi is a hit every single time.

Ingredients

Scale

17.6 ounces (500g) gnocchi
1 cup (200g) cooked beluga lentils*
1 eggplant, chopped into equal size chunks
2 zucchini, chopped into equal size chunks
1 pound (450g) cherry tomatoes, sliced in half
1 red onion, thinly sliced
2 teaspoons dried oregano
4 Tablespoons olive oil, divided + more as needed
1 Tablespoon paprika powder
3 cloves garlic
1 Tablespoon tomato paste
½ lemon, juice only
7 ounces (200g) feta cheese, diced
Salt and freshly ground pepper, to taste
Fresh basil

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Instructions

Preheat the oven to 410°F (210°C). Line a large sheet pan with parchment paper.
In a large bowl, combine together the chopped vegetables (eggplant, zucchini, cherry tomatoes, red onions) with 2 Tablespoons olive oil, paprika powder, dried origan, and garlic.
Add the vegetables to the prepared sheet pan. Drizzle with additional olive oil, and season with salt and pepper. Roast in the oven for about 15 minutes, stirring once halfway through the process.
Meanwhile, whisk together in a small bowl the tomato paste, the remaining 2 Tablespoons of olive oil, and lemon juice.
Add the lentils and gnocchi to the pan, and pour over the tomato paste mixture. Stir gently to spread out onto the sheet pan, and return to the oven for 10 minutes. Add the diced feta and bake for another 5 minutes, until feta is soft (not mushy!) and slightly charred.
Serve warm, with fresh basil. Bon appétit !

Notes

* To get 1 cup (200g) cooked beluga lentil, cook ½ cup (100g) lentils in 3 times its volume of water. Or you can use 1 can (400g) beluga lentils, drain and use it for the recipe.