'Eggplant Parm' Gnocchi Sheet Pan
with Basil Pesto
Cooking time
25 minutes
Servings
2/4
Calories
530 /serving
Pasta, on a sheet pan? That’s right! Relax and take it easy, because all our skillet gnocchi needs is a hot surface. Toss in bite-size eggplant and cherry tomatoes, and give it all a parm-style finish, with cheese and breadcrumbs.
We will send you:
- 15ml Minced garlic
- 140g Cherry tomatoes
- 15ml Basil pesto
- 1 Eggplant
- 20g Panko
- 300g Gnocchi
- 25g Grana Padano (contains rennet)
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red pepper bell, vinegar powder, yeast extract, green pepper bell, canola oil, paprika, cellulose, turmeric, Cayenne pepper, citric acid)
Contains: Cashews • Eggs • Milk • Wheat
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
18 g
Saturated Fat
4 g
Sodium
1150 mg
Total Carb
75 g
Sugars
6 g
Protein
17 g
Fibre
7 g
Preparation
Start the vegetables
- Preheat the oven to 450°F.
- Medium-dice the eggplant.
- On a lined sheet pan, toss with a generous drizzle of oil, ½ the spices and S&P.
- Roast, 15 to 17 min., until beginning to soften.
Make the panko topping
- Meanwhile, in a small bowl, combine the panko, cheese and garlic.
Finish the vegetables & bake the pasta
- Halve the tomatoes.
- In a medium bowl, combine the tomatoes, pasta, pesto, a drizzle of oil, the remaining spices and S&P.
- When the eggplant is beginning to soften, flip and add the tomatoes and pasta.
- Bake, 6 to 8 min., until browned and tender.
- In the last 3 min., sprinkle with the panko topping.
Plate your dish
- Divide the vegetables and pasta between your plates. Bon appétit!
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