Warm Weather Veggie Gnocchi with Lemony Arugula

episode #106 of 30-minute budget meals

Hello everyone! Hope everyone’s week is off to a fantastic start! My publishing schedule has been a little all over the place as I’ve been working on my cookbook, so bear with me! Also, I know many of you are missing my “meal prep for food snobs series,” but I promise that one will be back in a week or two as well. That particular series involves a lot of planning, filming, and editing, so it isn’t feasible for me to do weekly, but I assure you I have more in the works!

For our 30-minute meal this week, I’m back with another veggie-loaded gnocchi sheet-pan recipe. I definitely use a lot of gnocchi in this series, but I realized it had been longer than I thought since I had done a sheet-pan recipe. I was browsing Pinterest for some ideas the other night when I stumbled across a screenshot of one of my Instagram stories (which actually happens to me often). It was a gnocchi dish with a side of arugula, and it was something I had just made for myself for dinner and never posted. So I thought, why not share it now?

For the sake of this series and wanting all my 30-minute meals to be as balanced as possible, I added some chickpeas to give the dish some protein. Depending on the season, your preferences, and your budget, you can also swap out different vegetables. Broccoli would work well here, as would mushrooms, peppers, asparagus, etc.

Another option would be to skip the gnocchi and roast everything else, and then serve the dish atop rice, quinoa, or even pasta. You can also skip the side arugula salad or swap for a different green! We are flexi here :)

RECIPE!

Warm Weather Veggie Gnocchi with Lemony Arugula

Ingredients (serves 2-3)