Skip boiling the dumplings and roast ‘em alongside trumpet mushrooms and baby broccoli on a sheet pan for quick cleanup. Toss everything with punchy pesto, shower with fresh pea shoots, and dig in!
Contains: milk, eggs, tree nuts, wheat
What You Get
What You'll Need
Salt and freshly ground pepper
Preheat the oven to 450ºF. Line a sheet pan with parchment or foil.
Trim and cut the broccoli into bite-size pieces. Cut the mushrooms into bite-size pieces.
In a large bowl, toss the gnocchi with 2 tablespoons olive oil. Add the baby broccoli and mushrooms. Drizzle with another 2 tablespoons olive oil, season with salt and pepper, and toss again to combine.
Arrange the gnocchi, broccoli, and mushrooms in an even layer on the prepared pan. Roast until the gnocchi are browned on the bottom and the vegetables are tender, 20 to 25 minutes.
In a large bowl, toss the roasted gnocchi and vegetables with the pesto until combined.
Heap the gnocchi and vegetables onto plates. Scatter a generous handful of pea shoots on top and serve warm.