It’s crazy to think just one year ago, I was announcing Don’t Think About Dinner to the world for the very first time. From pulling all-nighters, to perfecting every recipe, to seeing you all share your photos in the chat, this journey has been nothing short of magical every step of the way. It still gives me butterflies to see the book in your kitchens and your recreations of the recipes I poured my heart into. Thank you 🫶
In a perfectly aligned moment, Don’t Think About Dinner is on sale for Prime Day! If you’ve been thinking about buying a copy, or want to stock up for birthday, back-to-school, or holiday (eeek!) gifts, now’s a great time to grab a copy. The Kindle version is somehow just $1.99 (TODAY ONLY) & the regular print version is 30% off!
Even if you already have a copy of DTAD, getting the digital version is super helpful for when you’re at the grocery store, traveling, or sharing a recipe with a family member!
To celebrate, I’m sharing one of my favorites from the Plant-Powered chapter: Sheet Pan Gnocchi with Sun-dried Tomato Cashew Cream. If you want to cook today’s recipe right from the book, head to page 230. Access the book instantly for just $2 here.
✨Don’t Think About Dinner on sale✨
While I typically lean into no-bake and grill-friendly dinners in the summertime, I do love a sheet pan meal. It’s a great way to use all that juicy summer produce, and the oven isn’t on for all that long in the end. This sheet pan gnocchi with sun-dried tomato cashew cream from Don’t Think About Dinner is an easy weeknight meal that—you guessed it—comes together on one sheet pan. It’s simple, delicious, and perfect for summer nights when you want to pack in the seasonal produce but need something low effort—kind of what I’m looking for on a nightly basis, to be honest.
If you’ve never tried gnocchi on a sheet pan, please let this be your sign! It’s a great way to bulk up your sheet pan meals without needing to dirty another pot or dish. The oven gives the perfect crisp that’s wildly different (and better, in my opinion), than steaming. For this recipe, I used shelf-stable potato gnocchi, but you can use frozen cauliflower gnocchi, your sheet pan may just need a few extra minutes in the oven.
The veggie possibilities are endless! We’re using super seasonal produce: eggplant, zucchini, and tomatoes, but you can swap for what you have on hand, or what you prefer! Add summer squash, take out the eggplant, add in corn, throw in some golden beets…pretty much anything goes. Dice your veggies the same size for even roasting.
Sheet pan dinner questions? Leave them in the comments!
sheet pan gnocchi with sun-dried tomato cashew cream
serves 4 | prep time: 30 minutes | cook time: 25 minutes
gluten-free, dairy-free, vegetarian, vegan
INGREDIENTS
For the Sun-Dried Tomato Cashew Cream Sauce
2/3 cup unsalted raw cashews
boiling water
1/2 cup drained oil-packed sun-dried tomatoes
1 teaspoon kosher salt, plus more to taste
For the Sheet Pan
12 ounces gluten-free frozen or shelf-stable gnocchi
1 medium eggplant, peeled and large-diced
1 medium zucchini, large-diced
1 pint cherry tomatoes, halved (about 1½ cups)
2 garlic cloves
3 tablespoons olive oil, plus more as needed
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 teaspoon red pepper flakes (optional)
INSTRUCTIONS
For the sun- dried tomato cashew cream: Place the cashews in a large heat-proof glass jar or medium bowl and cover with boiling water. Soak until the cashews are softened, 25 to 30 minutes, or let cool and soak overnight in the fridge. (A longer soak creates a smoother blend.)
For the sheet pan: When ready to cook, preheat the oven to 375°F. Line a sheet pan with parchment paper.
In a large bowl, combine the gnocchi, eggplant, zucchini, cherry tomatoes, and garlic cloves. Add the oil, basil, oregano, salt, black pepper, and red pepper flakes (if using) and toss to coat evenly. Transfer to the prepared sheet pan and spread out in an even layer.
Bake until the vegetables are softened and slightly browned around the edges, 22 to 25 minutes (if your sheet pan is very full, you may need a few extra mins!). Set aside the roasted garlic cloves.
Finish the sun- dried tomato cashew cream: Drain the cashews in a colander and transfer them to a blender or food processor, along with the garlic, sun-dried tomatoes, salt, and ¾ cup water. Blend on high speed until smooth, about 60 seconds. Add more water if needed for a pourable consistency. If needed, season with more salt.
To serve, spread the cashew cream onto the surface of four plates. Top with the gnocchi and vegetables.
STORE IT: Refrigerate the sheet pan components and cashew cream in separate sealed containers for up to 4 days.
REHEAT IT: Microwave the sheet pan components and cashew cream separately until warm, 1 to 2 minutes. Alternatively, microwave the cashew cream, but return the sheet pan components to a 350°F oven for 9 to 12 minutes to recrisp.
recipe notes
Gnocchi: Swap in cauliflower gnocchi for yet another veggie in this plant-powered meal, or if you’d like to add an animal protein, try Italian-style chicken sausage.
Cherry Tomatoes: Swap for red bell pepper, diced.
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Thank you so much for your support for Don’t Think About Dinner over the past year, whether you preordered, bought on pub day, came to a tour stop, or shared a picture in the chat. The support means everything.
So excited for what’s to come! I’ll see ya Friday with the July meal prep plan.
10/10!!!!! ⭐️⭐️⭐️⭐️⭐️ I saved this for when my zucchini started coming in and finally made it tonight. It is AMAZING!
I really want to try this recipe. I’ve seen it in my DTAD copy, and it looks delicious. But I’m allergic to cashews. Any recommendations? I’m okay with all other nuts; walnuts, almonds, etc.