Sheet Pan Gnocchi with Feta, Broccoli, and Herb Sauce
Crispy gnocchi, browned feta, and perfectly roasted vegetables are drizzled with chimichurri-like herb dressing and finished with pistachios. It's a 10 out of 10 vegetarian dinner that's full of flavor!
Servings 3 2.5-cup servings
Calories 732kcal
Equipment
- Half sheet pan (or use 2 smaller ones)
Ingredients
Sheet pan ingredients
- 1 pound gnocchi
- 4 cups broccoli florets from 2 small heads
- ½ small red onion thinly sliced
- 1 tablespoon extra virgin olive oil
- 6 ounces feta cheese cut into planks or triangles
- ¼ cup shelled pistachios preferably raw and unsalted
Mint parsley sauce
- ¼ cup extra virgin olive oil
- 3 tablespoons lemon juice from 1 small lemon
- 1 tablespoon honey
- 3 tablespoons chopped fresh parsley
- 3 tablespoons chopped fresh mint
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes
Instructions
- Preheat the oven to 425℉/218℃. I prefer to use a half sheet pan and no liner or parchment paper to get the best crispy texture for the veggies and gnocchi. I don't have issues with sticking since everything is tossed in olive oil, but if your sheet pan is prone to sticking, you may want to line it. If you don't have a half sheet pan, use 2 regular baking sheets so that the ingredients don't overlap. Rotate them halfway through cooking.
- Put the gnocchi, broccoli florets, and red onion slices on the half sheet pan. Drizzle with olive oil. Use your hands or a spoon to stir until coated. Spread out in a single layer. Roast for 10 minutes.
- After 10 minutes, remove the pan from the oven. Nestle slices of feta between the gnocchi and vegetables. Sprinkle the raw pistachios onto the pan. (If you only have roasted pistachios, just add those before serving instead.)
- Return to the oven and roast for another 20 to 30 minutes until everything is browned to your liking. Stir halfway through cooking time to promote a more even browning if preferred.
- In the meantime, whisk together the olive oil, lemon juice, honey, parsley, mint, salt, pepper, and red pepper flakes in a measuring cup or bowl.
- When the veggies, gnocchi, and feta are finished baking, remove the pan from the oven. Whisk the dressing again to make sure it's well-combined before drizzling over the rest of the ingredients. Stir until coated.
- Serve warm, garnished with more herbs and pistachios if desired. Enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- Storage and reheating: Store leftovers in an airtight container in the fridge for 2 to 3 days. It honestly tastes great cold (sort of like pasta salad)! To reheat, put on a microwave-safe plate and heat in 30-second intervals on high, stirring in between, until warmed through.
- Time-saving tips: Use bagged broccoli florets or cut it up in advance. Make the herb sauce up to a day in advance and store in the fridge.
Nutrition
Serving: 2.5cups | Calories: 732kcal | Carbohydrates: 76g | Protein: 20g | Fat: 41g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Cholesterol: 50mg | Sodium: 1401mg | Potassium: 626mg | Fiber: 9g | Sugar: 10g | Vitamin A: 1639IU | Vitamin C: 123mg | Calcium: 402mg | Iron: 8mg