Veggie Sweet Potato Gnocchi
This Veggie Sweet Potato Gnocchi was BY FAR one of the most simple and flavorful meals I’ve made in a LONG time! It’s insanely easy and truly anyone could make it! It was made on one pan and truly anyone will love this meal. It’s dairy free, grain free, gluten free and absolutely AMAZE!
Veggie Sweet Potato Gnocchi Breakdown
You have your gnocchi, and you have your Cappello’s Sweet Potato Gnocchi. It’s truly unreal and would probably taste good with anything, but this was just truly to die! Here’s how we did it:
- Gnocchi: As I mentioned, I used Cappello’s Sweet Potato Gnocchi for this recipe. Their products are so good and delicious. Instead of boiling the gnocchi, I opted to bake it to keep the texture and have less clean up – that’s always good, no?!
- Sauce: A little goes a long way with this recipe, but I simply used ~2 -4 tbsp of a super clean 3 nut pesto. If you buy at the store, ensure that it’s made fresh and there are no added seed oils or cheese. You could also make my avocado pesto for it too!
- Veggies: I did a combination of zucchini, bell pepper and onion for the veggies in this, but you could truly add whatever you desire! I also added some roasted red pepper at the end too!
- Extras: The garlic cloves play a HUGE roll in adding a ton of flavor to this recipe, as well as the fresh basil – don’t skimp!! Note: You can sub the olive oil and spiced for this Chosen Foods Italian Herb Infused Avocado Oil Spray (still adding the garlic) if you want an even easier meal!
If you’re into this recipe, be sure to check out my vegan eggplant lasagna or my spaghetti squash bake!
Veggie Sweet Potato Gnocchi Specifics
Based off of 8 servings and using Cappello’s Sweet Potato Gnocchi, this dish comes out to 247 calories per serving with 13g fat, 29g carb, 4g fiber and 6g protein (without the toppings)! I personally love to pair this with a delicious salad to get even more greens, but do whatever suits your fancy! xx
Lots of Love!
Veggie Sweet Potato Gnocchi
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Ingredients
- 2 packages sweet potato gnocchi
- 2 zucchini, sliced and diced into quarters
- 1 red bell pepper, sliced and diced into small squares
- 1 yellow bell pepper, sliced and diced into small squares
- 1 sweet onion, sliced and diced into small squares
- 3-4 tbsp pesto
- 2 tbsp extra virgin olive oil
- 1 tbsp oregano
- 1 tsp red chili flakes
- 10 cloves garlic
- Salt & pepper, to taste
- Topping:
- Fresh basil
- Vegan Ricotta Cheese (optional)
Instructions
Gnocchi Time!
- Preheat oven to 400.
- Add all veggie, sweet potato gnocchi, olive oil, spices, and garlic to a large bowl. Toss until well combined.
- Place mixture on 1-2 large baking sheets (lined with parchment paper or a silicone baking sheet) and spread evenly.
- Place in oven and bake for about 15 minutes, then flip veggies. Bake for another 10 minutes.
- Add mixture to a large bowl, and then toss in pesto.
- Serve and top with basil and cheese as desired!
Veggie Sweet Potato Gnocchi
Print This
Ingredients
- 2 packages sweet potato gnocchi
- 2 zucchini, sliced and diced into quarters
- 1 red bell pepper, sliced and diced into small squares
- 1 yellow bell pepper, sliced and diced into small squares
- 1 sweet onion, sliced and diced into small squares
- 3-4 tbsp pesto
- 2 tbsp extra virgin olive oil
- 1 tbsp oregano
- 1 tsp red chili flakes
- 10 cloves garlic
- Salt & pepper, to taste
- Topping:
- Fresh basil
- Vegan Ricotta Cheese (optional)
Instructions
Gnocchi Time!
- Preheat oven to 400.
- Add all veggie, sweet potato gnocchi, olive oil, spices, and garlic to a large bowl. Toss until well combined.
- Place mixture on 1-2 large baking sheets (lined with parchment paper or a silicone baking sheet) and spread evenly.
- Place in oven and bake for about 15 minutes, then flip veggies. Bake for another 10 minutes.
- Add mixture to a large bowl, and then toss in pesto.
- Serve and top with basil and cheese as desired!
