Ingredients
Units
Scale
Sheet Pan:
- 1/2 large red onion, cut into large wedges
- 1 pint cherry tomatoes
- 16 oz gnocchi
- 4 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
- 1 bag baby arugula
- 1/3 cup shave parmesan
- 1 tsp Italian seasoning or Herbs de Provencial
- 1/2 tsp garlic powder
- Salt + Pepper
Dressing:
- 1/2 cup Carrot Top Pesto or your pesto of choice
- 1/3 cup sour cream or yogurt, you can choose vegan
- 1 lemon, juice
- 1 tbsp olive oil, more if needed
Instructions
- Place a rack in middle of oven; preheat to 425°. Place onions, gnocchi an tomatoes on a pan lined with parchment paper.
- Top with olive oil, salt, pepper, Italian seasoning and garlic powder.
- Roast for 20-25 mins or until gnocchi is golden and starting to crisp.
- In a blender combine the pesto, lemon juice, sour cream and blend until smoothing.
- To a bowl add arugula, top with the roasted mixture, parmesan, cracked black pepper and the dressing. Enjoy!
- Prep Time: 10 mins
- Cook Time: 20 mins