Roasted Gnocci and veggies
Another easy, use what you have kind of meal that is very adaptable! This is a vegetarian meal, but if you miss the meat, try adding some herby chicken sausage to be roasted with the veggies and gnocchi!
Why this dietitian loves this recipe: this is a veggie forward meal that is very filling and loaded with nutrients! The base of this meal is spinach which is a great plant source of magnesium and iron.
Ingredients
1 red onion, cut in large pieces
1 bell pepper, cut in large pieces
2 gloves garlic, unpeeled
1 pint cherry tomatoes
1 package gnocchi of choice
Olive oil
Salt
Pepper
Italian seasoning
Juice of 1/2 lemon
Arugula or spinach
Fresh basil
Fresh Parmesan
Directions
Preheat over to 425
Chop onion and pepper into large pieces (the goal is for the veggies and gnocchi to be about the same size). Toss onion, garlic, tomatoes, bell pepper and gnocchi in generous amount of olive oil. season with salt, pepper, and Italian seasoning. Toss to combine.
Bake for 25 minutes or until gnocchi gets crispy.
While veggies are baking, prepare dressing by juicing half of a lemon and whisking it with 1-2 tablespoons of olive oil. Season with salt and pepper
Add arugula/spinach, basil, and parmesan to a bowl and drizzle dressing on top. Toss to combine
To serve, lay a bed of the salad mixture on a plate and top with veggies and gnocchi.
Enjoy + tag me if you make this @emma.maddocks.rd