Sheet Pan Gnocchi with Blistered Tomatoes and White Beans
This sheet pan gnocchi with blistered tomatoes and white beans is an easy vegan dinner that’s perfect for busy weeknights. This healthy plant-based meal requires minimal prep and is ready in under 30 minutes.
Equipment
- colander
- measuring spoons
- large bowl
- spoon
- large baking sheet
- parchment paper
Ingredients
- 1 (1-pound) package potato gnocchi
- 1 (15-ounce) can Great Northern or cannellini beans rinsed and drained
- 10 ounces grape tomatoes
- 2 tablespoons balsamic vinegar
- 2 tablespoons nutritional yeast
- 1 tablespoon Italian seasoning
- ½ teaspoon garlic powder
- freshly ground black pepper to taste
Optional Garnishes
- vegan Parmesan
- black olives sliced
- fresh basil leaves torn or chopped
- fresh Italian parsley torn or chopped
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- In a large bowl, stir together the gnocchi, beans, tomatoes, balsamic vinegar, nutritional yeast, Italian seasoning, garlic powder, and black pepper until evenly coated.
- Transfer the mixture to the prepared baking sheet and spread it out in an even layer.
- Bake for 22 to 25 minutes or until the gnocchi are lightly browed and the tomatoes are blistered. Remove from the oven. If desired, garnish with vegan Parmesan, diced black olives, fresh basil leaves, and/or fresh Italian parsley leaves. Serve immediately.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days. I do not recommend freezing.