LORI NEdescu,




Board certified sports dietitian, pro athlete, freelance nutrition writer, published author, social content developer & personal chef.

Sheet Pan Gnocchi

Sheet Pan Gnocchi

What have I got myself into???

Luke & I decided, oh hey, why not get married in two months!? In England!? Yay! and also, fall semester of grad school just started.. and also.. work… and also coaching girls cross country… and oh yeah that OTQ marathon goal… OMG

So let’s just say that meal times have been pretty simplified here. I just can’t add another thing to my day. For now I rely on Daily Harvest bowls and smoothies for super fast meals without sacrificing my nutrition. When I do opt for a home cooked meal… It needs to be relatively simple (in the cooking and clean up!). This recipe is just that. Delicious, nutritious, but takes literally 10 minutes of your time; a little prep and one pan, one plate clean up.



  • 1 bag Trader Joes Cauliflower Gnocchi, frozen

  • 8 ounces Cremini Mushrooms, halved

  • 2 Zucchini, chunked

  • 1 cup Cherry Tomatoes, halved

  • Generous Olive Oil

  • Salt, Red Pepper Flakes, Fennel Seeds to taste

  • Optional - Rotisserie chicken, fresh basil, shredded parm

How to:

Add the veggies and gnocchi (and chicken if using) to a large baking sheet. Generously drizzle with olive oil. Sprinkle with seasonings. Bake at 375. In about 5 minutes, take the pan out and stir to coat all the ingredients with the oil and break up the gnocchi. Return to the oven and let bake for roughly 25 minutes, give the ingredients a toss or two in that time. Remove, add parm and basil and another drizzle of oil if desired.

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