Eggplant Parmesan Inspired Sheet Pan Gnocchi
This Sheet Pan Gnocchi takes the Italian favorite, eggplant parmesan, and turns it into an easy, one pan gnocchi dish. You'll love it because it's so comforting, vegetarian, and easy!
Servings 4
Calories 714kcal
Ingredients
Breadcrumb topping
- 1 tbsp extra virgin olive oil
- 1/2 cup panko breadcrumbs
- 1 tsp kosher salt
- 1/4 tsp ground pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
For the dressing
- 1/4 cup extra virgin olive oil
- 1/2 tsp kosher salt
- 1/4 tsp ground pepper
- 1 tsp dried thyme
- 1 tsp dried oregano
For the gnocchi
- 2 small eggplant, chopped in 1/2 inch pieces (about 4 cups total)
- 2 pints cherry tomatoes
- 500 g store-bought potato gnocchi
- 20 garlic cloves, smashed and roughly chopped
- 19 oz (540ml) can brown lentils, drained and rinsed
- 2 cups grated mozzarella cheese
- fresh basil for garnish
Instructions
- Preheat the oven to 400F and line a large baking sheet with parchment paper.
- Make the breadcrumb topping: Heat the olive oil in a medium skillet over medium-low heat. Add the breadcrumbs, salt, pepper, garlic powder and onion powder to the pan and stir to combine with the oil. Spread into a single layer and let sit for 1-2 minutes, until they start to toast and become fragrant. Stir occasionally and cook for 3-4 more minutes until the breadcrumbs are fully golden brown. Remove from the heat and set aside to cool.
- Make the dressing: Whisk together the ¼ cup olive oil along with the salt, pepper, dried thyme and dried oregano. Set aside.
- To a sheet pan add: cubed eggplant, tomatoes, gnocchi, smashed garlic and brown lentils. Drizzle the dressing all over and toss to combine everything and make sure everything is well coated.
- Bake for 25 minutes, tossing at the 15 minute mark. After 25 minutes add the mozzarella cheese over top of all the ingredients on the pan and bake for 5-7 more minutes until the cheese is melted and bubbling (if needed, broil for 1-3 minutes on the low broil setting).
- Serve immediately topped with toasted breadcrumbs and fresh basil leaves.
Video
Notes
- If lentils aren’t your favourite, try canned butter beans or chickpeas.
- If you love this recipe you'll love our viral Sheet Pan Gnocchi Recipe
Nutrition
Calories: 714kcal | Carbohydrates: 101.3g | Protein: 39.5g | Fat: 19.2g | Saturated Fat: 2.8g | Polyunsaturated Fat: 2.6g | Monounsaturated Fat: 12.8g | Cholesterol: 10.2mg | Sodium: 1435.8mg | Fiber: 16.3g | Sugar: 10.9g
