Gnocchi with roasted veggies and Mediterranean Tempeh

Roasted veggies combined with perfectly seasoned Mediterranean Tempeh Pieces and pillowy potato gnocchi. With 21g of supercharged protein per serving, this flavour-packed dish is a winner.

Recipe by Better Nature

Contains: 86g of Supercharged protein

Prep time: 60 min

Serves: 4

Ingredients

• 2x Better Nature Mediterranean Tempeh Pieces

• 200g of potato gnocchi

• 1 red bell pepper, chopped

• 1 yellow bell pepper, chopped

• 1 red onion, chopped

• 200g cherry tomatoes, halved

• 6 garlic cloves, minced

• ¼ cup olive oil

• 1 ½ tsp dried oregano

• 1 ½ tsp dried basil

• ½ tsp dried thyme

• ¼ tsp red pepper flakes

• 1 tsp salt

• Freshly ground black pepper

• 250g baby spinach

• Feta, crumbled (optional)

instructions

1. Preheat the oven to 220C.

2. If using frozen gnocchi, cook them halfway and then add them to the baking sheet pan.

3. Add the gnocchi, chopped bell peppers (red, yellow), chopped onion, halved cherry tomatoes, minced garlic, olive oil, herbs (oregano, basil, thyme, red pepper flakes), salt and black pepper onto the large baking sheet pan. Use your hands to combine all the ingredients and make sure everything is well coated.

4. Place the pan into the oven and bake for 20 minutes. Stir the ingredients and bake for another 15 minutes, then add the baby spinach and tempeh pieces, stir to combine and return to the oven for another 5 minutes. (Total baking time 40 min) Depending on your oven, you might need to reduce or increase the total baking time so check on the ingredients every once in a while.

5. Serve with some crumbled feta cheese.

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