One Pan Gnocchi Bake (Vegan, Oil-free, & Gluten free)
It doesn't get much easier than this one pan baked gnocchi dish! It's meal prep friendly, makes a lot of food, but the recipe can easily be halved if you would prefer. You can also switch out the bell pepper and artichokes for some of your favorite vegetables.
32 oz gnocchi (Use gluten free if desired)
2 pints of cherry or grape tomatoes
1 medium yellow onion, diced
6 cloves of garlic, minced
2 bell peppers, diced (I used red & orange)
12-14 oz can/jar of artichoke hearts packed in water, drained and roughly chopped
2 - 15 oz cans of great northern beans, drained and rinsed
2 tbsp capers
Juice from 1/2 a lemon (About 2 tbsp)
1/4 cup nutritional yeast
2 tsp oregano
1/2 tsp red pepper flakes
Salt and pepper to taste
Preheat your oven to 350°F.
Add all your ingredients to a oven safe casserole/lasagna pan (I used a 13x9), except for the lemon juice, capers, and nutritional yeast. Mix everything together so your spices are evenly incorporated.
Bake for 15 minutes, remove from the oven, then give everything a mix, using the back of your spoon carefully smash some of the tomatoes.
Bake for an additional 15 minutes then remove from the oven. Mix in your lemon juice, capers, and nutritional yeast. As you mix carefully smash any tomatoes that are still whole. Season with salt and pepper to taste.