Crispy gnocchi and roasted juicy vegetables served with deliciously tangy tzatziki sauce. This super easy to make sheet pan dinner will sure be your new favorite! It’s a perfect weeknight dinner as it takes 40 minutes to make and satisfies the entire family!
🍽 Serves 4 🕘 35-40 minutes Difficulty: Beginner
Ingredients:
1 pack gnocchi
1 bunch of asparagus
2 medium zucchini/courgette, I used green and yellow but feel free to use 2 green.
1 cauliflower
Sauce:
1 block of tofu
1 lemon, juiced
1 telegraph or 5 mini cucumbers, chopped
2 garlic cloves, minced
1 Tbsp dried dill
Salt and pepper to taste
Garnish:
Chopped dill and parsley
Beetroot and apple sauerkraut (optional)
Instructions:
Preheat the oven to 200’C. Chop the vegetables, cut the asparagus into 1-2 cm pieces, Cut the courgette/zucchini into thick quarter slices. Divide cauliflower into florets. Place the vegetables and gnocchi on a baking tray. Drizzle olive oil and sprinkle with sea salt.
Roast for 30 minutes, stir halfway through the roasting process.
In the meantime, prepare the sauce: chop the cucumber, mince the garlic. In a food processor/blender place tofu, lemon juice, chopped cucumber, minced garlic, and dill. Blend until very smooth. Add a drizzle of olive oil and a pinch of salt to taste.
Remove the tray from the oven and serve.
Assemble the plate, place vegetables and gnocchi on a plate and pour the sauce over. Garnish with fresh herbs and sauerkraut (optional)
Notes: Feel free to add cooked butter beans for more protein intake.
