This Baked Gnocchi recipe is so fresh and delicious. It’s the perfect recipe for the summer with fresh zucchini, arugula, olives, and citrus dressing. What I love most about this easy recipe is that it’s just that, easy! You can make it in under and hour and with minimal dishes since it’s all done on a sheet pan.
❤️ Why You’ll Love Baked Gnocchi
- Fresh: This Baked Gnocchi recipe has such a freshness from it from not just the veggies but the citrus dressing that is so good and flavorful
- Quick: Make this easy recipe in only 40-minutes. It’s a great, easy weekday meal
- Versatile: Add in your favorite fresh veggies, fresh herbs, protein, whatever you want
- Healthy: This recipe is a Blue Zone-inspired recipe. Blue Zones are places around the world that have very healthy diets, and because of that, they live the longest
🍲 Ingredients
Fennel – Fennel has a mild licorice flavor and is a great addition to salads, and cooking because it adds a unique pop of flavor. Fennel also has a variety of health benefits. It can help with digestive problems such as heartburn, gas, bloating, etc. and it is even said to be good for upper respiratory infections. So it can be a great superfood when you’re sick.
Blood Orange Juice – You can use whatever type of orange juice you have. I love blood oranges because of their beautiful color. They are a bit less tangy than a typical navel orange but have a floral tart taste. They are great for cocktails, drinks, and dressings.
👩🍳 How to Make Baked Gnocchi
- Preheat the oven to 400F and line a large baking sheet with parchment paper.
- Mix the Greek dressing ingredients together and set aside.
- To the sheet pan add: rinsed chickpeas, chopped zucchini, sliced fennel, chopped artichokes, gnocchi and sliced shallots.
- Drizzle the dressing over the ingredients on the pan and toss to ensure everything is very well coated.
- Bake for 25 minutes, tossing gently at the 15-minute mark. After 25 minutes crumble the goat cheese over top of all the ingredients on the pan and bake for 5 more minutes.
- Top with arugula and green olives and a drizzle of olive oil and salt if desired. Serve immediately.
🪄 Tips and Tricks
- Gnocchi: You can find gnocchi in the pasta aisle at your grocery store
- Blue Zone: To create meals that are Blue Zone-friendly, the key is to load them with veggies, and legumes
- Protein: Add your favorite protein to this recipe like chicken, baked tofu, or whatever your favorite is
🗒 Substitutions
- Arugula: If you aren’t a big arugula fan, you can swap for kale or spinach instead
- Zucchini: Add in your favorite veggies – sweet peppers, onions, whatever you please
- Chickpeas: If you don’t have chickpeas, you can use another bean like butter beans or white kidney beans
- Goat Cheese: If you don’t love goat cheese, swap it for another crumbly cheese like feta
🗒 Best served with
- Spring Mix Salad
- Easy Chopped Salad
- Italian Chopped Salad
👝 How to Store Leftovers
Store leftovers in an airtight container for up to 4 days. These leftovers are so good cold or reheated.
🤔 Common Questions
What is a Blue Zone?
A Blue Zone is a label given to certain countries in the world that have the longest-living people. Researchers believe this is due to their diets which are rich in veggies, legumes, and lean proteins.
What is gnocchi?
Gnocchi is a little potato dumpling. It’s popular in Italian cuisine and can create a unique spin on a pasta dish. They are also easy to make if you are ambitious.
Healthy Blue Zone Baked Gnocchi
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This healthy Baked Gnocchi recipe is Blue Zone-friendly because it's loaded with healthy ingredients like artichokes, arugula, zucchini, and drizzled with a fresh orange dressing.
Course MainCuisine Greek-InspiredKeyword gnocchi
Prep Time 10 minutes minutesCook Time 30 minutes minutesTotal Time 40 minutes minutes
Servings 4 -6
Calories 449kcal
Ingredients
- 19 oz can chickpeas, drained and rinsed
- 2 small zucchini, chopped
- 1 fennel bulb, sliced thin
- 14 oz can artichoke hearts, drained and rinsed, then chopped
- 500 g store bought potato gnocchi
- 4 shallots, sliced thin
Greek inspired citrus dress
- 1/2 cup olive oil
- 1/2 tbsp dried oregano
- 1/2 tsp salt
- 1/4 tsp pepper
- 3 tbsp orange and/or blood orange juice (from about 1 large or 2 small oranges)
- 1/2 tbsp red wine vinegar
- 2 small garlic cloves, pressed
- 100 g goat cheese, crumbled
Toppings
- 3 cups arugula
- 1/2 cup finely chopped green olives
- olive oil and salt
Instructions
- Preheat the oven to 400F and line a large baking sheet with parchment paper.
- Mix the Greek dressing ingredients together and set aside.
- To the sheet pan add: rinsed chickpeas, chopped zucchini, sliced fennel, chopped artichokes, gnocchi and sliced shallots.
- Drizzle the dressing over the ingredients on the pan and toss to ensure everything is very well coated.
- Bake for 25 minutes, tossing gently at the 15 minute mark. After 25 minutes crumble the goat cheese over top of all the ingredients on the pan and bake for 5 more minutes.
- Top with arugula and green olives and a drizzle of olive oil and salt if desired. Serve immediately.
Notes
- If chickpeas aren’t your favourite try canned butter beans or cannellini beans.
- If you like this recipe, try our Sheet Pan Gnocchi
Nutrition
Calories: 449kcal | Carbohydrates: 48.5g | Protein: 12.5g | Fat: 25.3g | Saturated Fat: 5.5g | Polyunsaturated Fat: 3.1g | Monounsaturated Fat: 15.4g | Cholesterol: 7.7mg | Sodium: 637.2mg | Fiber: 9.4g | Sugar: 5.9g
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