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Parve
Easy
4 Servings
Allergens 
30 Minutes
Diets
It’s hard to come up with quick, easy and healthy weekday recipes. This one fits the bill and requires only a single pan! The raw gnocchi cooks in the oven and becomes soft and delicious. You can also add other vegetables, including mushrooms and asparagus; just be sure not to overcrowd the pan. If needed, you can divide everything in half and use two pans.
1 large head broccoli, cut into florets or 2/3-1 bag Beleaves Frozen Broccoli Florets
1 (16-ounce) package Tuscanini Gnocchi, uncooked
4 salmon fillets, about 1/2 pound each
extra-virgin olive oil, to drizzle
salt, to taste
pepper, to taste
1/2 cup prepared pesto sauce, such as Tuscanini
chopped pistachios (optional)
Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.
Spread broccoli and gnocchi on the prepared baking sheet. Drizzle with oil and sprinkle with salt and pepper to taste. Cook for 10 minutes.
Remove from oven, toss directly on the baking sheet and make space for the salmon.
Add fillets and top with about half the pesto. Sprinkle with pistachios, if using.
Return to the oven and bake for 15 minutes.
Add remaining pesto to the gnocchi and broccoli, tossing to coat.
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