Description
Enjoy this vibrant Mediterranean gnocchi bowl bursting with fresh vegetables and hearty lentils. A perfect harmony of tangy olives, sun-dried tomatoes, and zesty dressing makes it an unforgettable weeknight dinner that’s both nutritious and satisfying.
Ingredients
Scale
- 16 oz gnocchi
- 1 tbsp olive oil
- 1 cup halved cherry tomatoes
- 3 cloves minced garlic
- 1 diced zucchini
- 1 diced red onion
- 1 diced red bell pepper
- 1 (14 oz) can brown lentils, rinsed and drained
- 1/2 cup vegan feta
- 1/4 cup sliced kalamata olives
- 1/4 cup sliced sun-dried tomatoes
Dressing:
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 2 tbsp chopped fresh parsley
- 1/4 tsp garlic powder
- 2 tbsp hummus
- 1 tsp dried oregano
- Salt & pepper to taste
Instructions
- Cook gnocchi according to package directions. Drain and toss with 1 tbsp olive oil to prevent sticking.
- Heat remaining oil in a large skillet over medium heat. Add onion, zucchini, and bell pepper. Sauté 5 minutes until tender.
- Add garlic and cherry tomatoes. Cook 2 more minutes until tomatoes soften.
- Stir in cooked gnocchi, lentils, olives, and sun-dried tomatoes. Remove from heat.
- Whisk together all dressing ingredients until smooth. Pour over gnocchi mixture.
- Gently fold in vegan feta. Season with salt and pepper. Serve warm or chilled.
Notes
Tips: Substitute chickpeas for lentils if preferred. For extra protein, add artichoke hearts. Store leftovers in airtight containers for up to 3 days. Regular feta can be used if not vegan. Reheat gently to preserve texture.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: B
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 6g
- Sodium: 490mg
- Fat: 15g
- Saturated Fat: 2.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
Keywords: healthy gnocchi, Mediterranean bowl, vegan dinner