Protein Boost | Sheet Pan Veggie & Halloumi Gnocchi
with Tomato Pesto Butter Drizzle
Cooking time
20 minutes
Servings
2/4
Calories
790 /serving
Power up on proteins! Add halloumi to your meal with our Protein Boost option. Lay it all out and lap it all up, in two easy moves. This pasta night prep takes place on a sheet pan, strewn with naturally sweet multi-coloured cherry tomatoes, red kale and plump nibbles of gnocchi. Smooth and tangy sun-dried tomato butter makes it sparkle.
We will send you:
- 30ml Sun-dried tomato pesto
- ½ Bunch of red kale
- 2 Garlic cloves
- 140g Multicoloured cherry tomatoes
- 300g Gnocchi
- 125g Halloumi
- 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Cashews • Milk • Sulphites • Wheat
You will need:
Microwave
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
2 or 4 tbsp Butter
Total Fat
42 g
Saturated Fat
20 g
Sodium
2080 mg
Total Carb
77 g
Sugars
7 g
Protein
29 g
Fibre
8 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Halve the tomatoes.
- Remove the kale leaves from the stems; roughly chop the leaves.
- Mince the garlic.
Roast the sheet pan
- On a lined sheet pan, toss the gnocchi, tomatoes and kale with the garlic, a generous drizzle of oil, the spices and S&P.
- Roast, flipping halfway, 12 to 15 min., until tender and beginning to brown.
Make the tomato pesto butter
- Meanwhile, in a small bowl, microwave 2 tbsp butter (double for 4 portions), in 15 sec. increments, until melted.
- Add the pesto; stir well.
Finish & serve
- Drizzle the sheet pan with the tomato pesto butter.
- Divide the sheet pan between your plates. Bon appétit!
