Vegetarian Sheet Pan Dinner with Roasted Gnocchi
Easy, mostly hands-off dinner with unending possiblities to customize to your family's tastes
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Servings: 4 people
Equipment
- 2 sheet pans
- Small Saucepan
Ingredients
- 1 lb broccoli chopped
- 16 oz gnocchi
- 2 Tbsp olive oil extra virgin
- 2 packets Urban Accents Parmesan Mediterranean Seasoning divided
- 1 yellow onion cut in to chunks
- 1 lb whole mushrooms halved if very large
- 10 oz Chicken substitute
- 1 Tbsp butter
- ½ cup dry white wine
Instructions
- Preheat oven to 425 degrees
- Wash your hands and rinse all produce thoroughly, including the mushrooms.
- In a large bowl, put chopped broccoli, gnocchi, 1 Tbsp olive oil, and 1 package of the seasoning mix. Mix well so broccoli and gnocchi are coated in olive oil and seasoning.
- Put onto parchment paper lined sheet pan. Make sure to spread evenly so that no food is overlapping. Place baking sheet in oven.
- In the same bowl, place your onions, mushrooms, your chosen chicken substitute (frozen is fine), and the remaining olive oil and seasoning pack.
- Spread these ingredients on a lined baking sheet. Again, make sure no food is overlapping. Place in oven. Allow both sheet pans to continue cooking for 20 minutes.
- In a small saucepan, melt the butter.
- Add the white wine and allow to simmer, stirring occasionally. The sauce will thicken slightly as it simmers. (optional, add salt, pepper, garlic powder, and onion powder to taste)
- When the broccoli is caramelized and slightly crispy the veggies are done!
- Pour both baking sheets of food into your bowl, add wine sauce, and mix thoroughly.
- Sprinkle with Parmesan cheese, if desired.
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