DIRECTIONS

Preheat the oven to 450 F. Place a shallow sheet pan in oven to warm as the oven heats. When ready to cook, line the pan with parchment.

In a large bowl, combine the gnocchi, grapes, broccolini, onion, garlic, oil, thyme, and salt. Season well with pepper and toss well to mix. Transfer the gnocchi-grape mixture to the prepared sheet and spread in an even layer.

Bake for 20 minutes. Stir well, check to see if gnocchi is browning, and then spread back into an even layer. Bake about 5 minutes more or until the vegetables and gnocchi are tender and lightly browned. Finish with crumbled feta and freshly grated lemon peel.

Ingredients

1 package shelf-stable gnocchi (17.6 oz.)
2 cups large red Grapes from California (about 10 oz.)
1 bunch broccolini or broccoli (7.5 oz.), florets cut in half and stems cut in 1/2-inch pieces
1 small red onion, halved and thinly sliced
2 garlic cloves, thinly sliced
3 tablespoons extra-virgin olive oil
1 tablespoon fresh chopped thyme
1/4 teaspoon fine sea salt
Freshly ground black pepper
3 oz. feta cheese, crumbled
Finely grated fresh lemon zest, for serving

DIRECTIONS

Preheat the oven to 450 F. Place a shallow sheet pan in oven to warm as the oven heats. When ready to cook, line the pan with parchment.

In a large bowl, combine the gnocchi, grapes, broccolini, onion, garlic, oil, thyme, and salt. Season well with pepper and toss well to mix. Transfer the gnocchi-grape mixture to the prepared sheet and spread in an even layer.

Bake for 20 minutes. Stir well, check to see if gnocchi is browning, and then spread back into an even layer. Bake about 5 minutes more or until the vegetables and gnocchi are tender and lightly browned. Finish with crumbled feta and freshly grated lemon peel.

Servings

Yield: Makes 4 servings

Nutritional Information

Nutritional analysis per serving: 450 Calories; Protein 14 g; Carbohydrate 73 g; Fat 13 g (26% Calories from Fat); Saturated Fat 4 g (8% Calories from Saturated Fat); Cholesterol 40 mg; Sodium 830 mg; Fiber 7 g.