Sheet Pan Gnocchi With Roasted Zucchini and Chickpeas
This Sheet Pan Gnocchi With Roasted Zucchini and Chickpeas is topped with a delicious Lemon Garlic Sauce. It's a simple and easy-to-make recipe!
Ingredients
- 2 (17.6-ounce) packages dry gnocchi
- 1 (15.5-ounce) can chickpeas, drained and rinsed
- 2 small zucchinis , diced
- ½ teaspoon salt
- 1 teaspoon garlic powder
- Black pepper , to taste
- 2 tablespoons avocado oil , (or olive oil)
- ½ cup parmesan cheese
Lemon Garlic Sauce
- 3 cloves garlic , minced
- ¼ cup butter, (or olive oil)
- 1 lemon , juiced
- ½ teaspoon dried thyme
Instructions
- Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper. Set aside.
- In a large bowl, combine gnocchi, chickpeas, zucchini, salt, garlic powder, black pepper, and avocado oil.
- Transfer the gnocchi mixture onto the lined baking sheet, spreading everything out so it lays in a single layer.
- Cook in the oven for 20-25 minutes or until gnocchi and chickpeas are slightly crispy. Stir the mixture halfway through cooking.
- Meanwhile, in a small pot over medium-low heat, melt butter and add garlic. Saute for about 30 seconds and then add lemon juice and thyme. Turn the heat off and set aside until the gnocchi is ready.
- Once the gnocchi is done baking, carefully transfer it back into the large bowl and pour the lemon garlic sauce on top of it. Add parmesan cheese and mix well. Serve warm!
Notes
Cook the gnocchi and zucchini/chickpeas separately! I like to cook the gnocchi on a separate baking sheet from the zucchini and chickpeas so that the gnocchi can get more crispy. To do this, simply spread out the gnocchi on a baking sheet lined with parchment paper and drizzle with avocado/olive oil. Stir them halfway through cooking. Cook the zucchini and chickpeas on a separate baking sheet next to the gnocchi.
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