Sheet pan root veggie gnocchi and fall salad

By Abbey Sharp
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A one-pan wonder packed with tons of flavour! Abbey Sharp shares this delicious root vegetable gnocchi, served with a simple fall salad made with goat cheese, apples and kale.

SERVES
3
 TO
4

Ingredients

Simple Fall Salad Dressing

  • 3 tablespoons olive oil or avocado oil
  • 1 1/2 tablespoon apple cider vinegar
  • 1 tablespoon dijon mustard
  • 2 teaspoon maple syrup
  • Salt and pepper to taste

Simple Fall Salad

  • 8 oz. kale, finely shredded
  • 1/3 cup dried cranberries
  • 1 apple, thinly sliced
  • 2 oz. goat cheese
  • 1/4 cup pumpkin seeds, toasted
  • 1/3 cup pecans, toasted

Root Vegetable Gnocchi

  • 500g pack prepared gnocchi (vegan if needed)
  • 1/2 head radicchio, cut into chunks
  • 1 1/2 cup Brussel sprouts, trimmed and halved
  • 1 sweet potato, finely diced
  • 3 tablespoon olive oil, plus more for drizzling
  • 1 lemon, thinly sliced, plus zest and juice
  • 2 tablespoons fresh rosemary, minced plus 3 sprigs
  • 1/4 cup pistachios, crushed
  • Fleur de sel
  • 3-4 tablespoons nutritional yeast
  • Salt and pepper to taste

Directions

For the Salad

  1. Mix oil, apple cider vinegar, dijon mustard, maple syrup together to make the dressing. Season with salt and pepper. 
  2. Massage kale with half of the dressing.
  3. Add the cherries, goat's cheese, apple and toss with the remaining dressing. Top with the pumpkin seeds and nuts.
  4. Set aside for serving 

For the Gnocchi 

  1. Preheat oven to 450°F.
  2. On a large baking sheet, mix together the gnocchi, radicchio, Brussels sprouts, sweet potatoes, lemon slices and minced rosemary.
  3. Drizzle generously with the three tablespoons olive oil and season with a pinch each of salt and pepper.
  4. Top with lemon zest and rosemary sprigs. Bake for 15 minutes, then flip or stir the ingredients.
  5. Increase the heat to broil and pop it back under the broiler until golden brown, about three to five minutes.
  6. Remove from the oven and top with nutritional yeast to taste, fleur de sel, the juice of half lemon, and pistachios. Drizzle generously with olive oil. 
  7. Serve with salad and enjoy.

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