Simple Gnocchi Sheet Pan Dinner with Halloumi and Vegetables
This easy sheet pan gnocchi dinner with halloumi features roasted bell pepper, eggplant, and cherry tomatoes, finished with a homemade green olive pesto.
Equipment
- sheet pan and oven
- food processor for pesto
Ingredients
- 1 large green bell pepper
- 1 small/medium eggplant
- ½ small red onion
- 30 cherry tomatoes multicolor
- 17½ oz store bought gnocchi 500g
- 1 Tbl herbes de Provence or Italian seasoning
- ¼ cup olive oil
- salt and pepper to taste
- 8 oz block of halloumi cheese 225g
- ½ cup
green olive pesto 100g
Instructions
- Preheat your oven to 450°F (230°C) conventional or 425°F (220°C) fan. Line a sheet pan with aluminum foil.
- Cut the bell pepper and eggplant into bite sized cubes, thinly slice the red onion, and combine with whole cherry tomatoes, gnocchi, herbs, olive oil, salt, and pepper in a large bowl. Mix gently.
- Spread the mixture in a single layer on the sheet pan and roast in the mid-top section (3rd rack) of the oven for 20 minutes. Meanwhile, cut the halloumi into cubes and prepare the
green olive pesto . - Remove the sheet pan from the oven and scatter the halloumi cubes evenly over the roasted vegetables and gnocchi.
- Return to the oven for another 20 minutes until the vegetables are tender. Broil for a few minutes if you want crispy gnocchi and browned vegetables, keeping a close eye to avoid burning.
- Remove from the oven, stir in the pesto, and serve immediately.