blue zone

This sheet pan gnocchi recipe is Blue Zone Diet-friendly. It&#39;s entirely versatile, healthy, and the perfect meal for a busy night.

Blue Zone Sheet Pan Gnocchi

19 oz can lentils, drained and rinsed

baby tomatoes, halved

yellow or orange pepper, chopped in 1/2 inch pieces

eggplant, chopped in 1/2 inch pieces

red onion, chopped in 1/2 inch pieces

garlic cloves, chopped

500 g store-bought potato gnocchi

olive oil

oregano

tsp salt

tsp pepper

lemon

tbsp red wine vinegar

garlic cloves, pressed

100-125 g plain goat cheese

herbs

black olives

Preheat the oven to 400F and line a large baking sheet with parchment paper.

Mix the Greek dressing ingredients together and set aside.

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gnocchi2

To the sheet pan add: rinsed lentils, chopped baby tomatoes, chopped pepper, chopped eggplant, chopped onion, gnocchi and chopped garlic cloves.

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gnocchi1

Drizzle the Greek dressing over the ingredients on the pan and toss to ensure everything is very well coated.

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gnocchi3

Bake for 25 minutes, tossing at the 15 minute mark. After 25 minutes crumble the goat cheese over top of all the ingredients on the pan and bake for 5 more minutes.

Serve immediately topped with a mix of fresh chopped herbs, a drizzle of olive oil and handful of fresh black olives if desired.

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gnocchi4

This is so good! I make this once a week now.

I've made this 3x in 3 weeks. It's just SO GOOD. Thank you!!

This recipe was so delicious and so easy to make! I added chicken sausage as well for some extra protein!

This was SO good. Will be making it all summer long!

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This sheet pan gnocchi recipe is Blue Zone Diet-friendly. It's entirely versatile, healthy, and the perfect meal for a busy night.

Sheet Pan Gnocchi

This Blue Zone Minestrone Soup is a hearty, plant-forward bowl inspired by the simple, everyday meals of Sardinia and other longevity regions. Packed with beans, seasonal vegetables, and pearl barley, it’s a nourishing, comforting soup you’ll want to make again and again.

Blue Zone Minestrone Soup

yellow onion, (diced)

garlic cloves, (minced)

carrot, (diced)

celery (diced)

fennel bulb, (trimmed, cored and diced (about 2 cups diced))

small zucchini, (diced (about 1 cups diced))

tsp kosher salt

½ tsp ground pepper

garlic powder

onion powder

tsp turmeric

½ tsp chili flakes

tomato paste

tbsp Better than Bouillon vegetable stock base

bay leaves

black eyed peas, (drained and rinsed)

cannellini beans, (drained and rinsed)

28 oz can whole peeled tomatoes, roughly crushed

water

pearl barley

loosely-packed chopped green kale

½ lemon

parsley

In a large pot, add the olive oil over medium heat. Once the oil is warm, add the diced onion, minced garlic, diced carrot, diced celery and diced fennel. Stir occasionally and cook for 5-6 minutes until starting to soften.

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first step

Then, stir in the diced zucchini, kosher salt, ground pepper, garlic powder, onion, powder, ground turmeric, chili flakes and bay leaves. Cook for another 8-10 minutes or until the vegetables are tender and starting to caramelize.

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2nd step

Stir in the tomato paste and vegetable stock paste, stir and cook for 1 minute.

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third step

Add the drained and rinsed black eyed peas, drained and rinsed cannellini beans, roughly crushed canned whole tomatoes and boiling water. Stir to combine and bring to a simmer over high heat. Once simmering, turn to medium-low heat and keep at a simmer with the lid on for 10 minutes.

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fourth step

After 10 minutes, remove the lid and add the pearl barley, making sure to keep at a simmer and cook for 20-22 more minutes with the lid on or until the pearl barley is cooked through.

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barley

Once the barley is cooked through (it will be just tender), stir in the lemon juice and fresh parsley. Cook for 1 minute. Taste and adjust seasoning with salt and pepper if desired. If you prefer the soup more brothy, add 1 cup more boiling water and cook 2 more minutes.

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lemon juice

Finally, remove the soup pot from the heat and add the chopped kale. Place the lid on the pot and let the kale wilt for a couple of minutes.

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kale

Serve in bowls topped with more fresh parsley if desired.

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finale

Just made this soup. Delicious!!! It's snowing and I'm a happy girl with a filled belly!

This recipe is the best. I am not a vegetarian but I could eat this soup everyday day of my life.

This delicious, hearty soup is so good for you, Greek-inspired, and will warm you from the inside during the cooler months.

Black Eyed Pea Soup (Blue Zone Ikarian Stew)

red onion, diced

garlic cloves,

fennel bulb,

tomato (or 2 small) finely chopped

water (or chicken or vegetable broth)

dill

feta cheese (optional)

Heat ¼ cup olive oil oil over medium heat in a large pot. Once warm, add the diced onion, minced garlic and chopped fennel. Stir occasionally and cook for 10-12 minutes, until softened.

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PeaSoup_1

Add the black eyed peas and stir to combine.

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PeaSoup_2

Add in the finely chopped tomato, diluted tomato paste (tomato paste mixed with 1/4 cup water) and 3 cups water, enough to cover the ingredients in the pot. Add the bay leaves and bring to a boil over high heat. Reduce heat to keep at a simmer for 15-20 minutes until reduced to more of a stew like consistency. Stir in the salt and dill and cook for a few more minutes.

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PeaSoup_3

Optionally, stir in the remaining ¼ cup olive oil, taste and adjust seasoning with more salt. Garnish with fresh chopped dill and crumbled feta (about 2 tbsp per bowl) if desired.

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PeaSoup_4

One of the most delicious recipes I have ever tried. My two small boys keep asking for it. A family staple. Thank you Maria x

Loved this recipe so much. Soothing, nourishing and delicious. Even my 2 year old devoured it!

I love it! The only other thing I can think about saying is that this soup is damn good!! I'm new at cooking and every time I try try one of Maria's recipes, I feel like I've been cooking for years. I capture the flavors and it's always so delicious with easy to follow recipes. what i find most helpful are the videos. I've never ever cooked with fennel or even heard about it. when I went to buy some at the grocery store the cashier was asking me questions and I'm like dude, I don't know what it is. I'm just trying it in a recipe. I'm so happy I found my long lost Greek Mommy!

Oh my goodness. This.soup.was.amazing. Thank you for sharing this delicious recipe!! It will easily become one of our staples! I’ve already shared this recipe with many friends!

Love, love, love this recipe. So flavorful and with the dill at the finish, perfection. Even my kids 5 &amp; 8 love this dish. Thank you for helping us Americans bring more of that Greek food and lifestyle into our homes with this awesome blue zone recipe.

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Top 3 blue zone recipes from across the web

The most viewed blue zone recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Blue Zone Sheet Pan Gnocchi

Blue Zone Minestrone Soup

Black Eyed Pea Soup (Blue Zone Ikar...

Top 3 blue zone recipes from across the web

The most viewed blue zone recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Blue Zone Sheet Pan Gnocchi

Blue Zone Minestrone Soup

Black Eyed Pea Soup (Blue Zone Ikar...

The most viewed blue zone recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine