Crispy Roasted Vegetables With Gnocchi Recipe
This Crispy Roasted Vegetables With Gnocchi Recipe is perfect for a healthy and delicious meal.
Ingredients
- Gnocchi – 500 grams
- Zucchini – 1 medium sliced
- Bell peppers – 2 chopped
- Red onion – 1 large chopped
- Carrots – 2 medium sliced
- Olive oil – 3 tablespoons
- Garlic – 2 cloves minced
- Fresh rosemary – 1 teaspoon chopped
- Fresh thyme – 1 teaspoon
- Salt – ½ teaspoon
- Black pepper – ½ teaspoon
- Grated Parmesan cheese – ¼ cup optional
Instructions
Preheat Oven
- Preheat oven to 220°C or 425°F. Line a baking sheet with parchment paper for easy cleanup.
Prepare Vegetables
- Slice zucchini, carrots, bell peppers and red onion. Keep all pieces similar size for even cooking.
Toss with Oil and Herbs
- In a large bowl, toss vegetables with olive oil, minced garlic, rosemary, thyme, salt and pepper.
Roast the Vegetables
- Spread vegetables on the prepared baking sheet. Roast in oven for 20–25 minutes until tender and golden.
Boil Gnocchi
- Meanwhile, bring a large pot of water to boil. Add gnocchi and cook according to package instructions.
Drain and Dry Gnocchi
- Drain cooked gnocchi well. Pat dry with a paper towel to remove excess water.
Pan-Fry Gnocchi
- Heat 1 tablespoon olive oil in a skillet. Fry gnocchi until golden and slightly crispy on the edges.
Combine Vegetables and Gnocchi
- Add roasted vegetables to the pan with gnocchi. Toss gently to mix flavors together evenly.
Adjust Seasoning
- Taste the mixture. Add more salt, pepper or herbs if needed. Toss again gently.
Serve Warm
- Plate the gnocchi with vegetables. Sprinkle Parmesan cheese on top if desired. Serve immediately.
Notes
- Use any seasonal vegetables like asparagus, mushrooms, or broccoli.
- Swap gnocchi for sweet potato gnocchi for a sweeter taste.
- Add chili flakes for a spicy twist.
- Drizzle balsamic glaze for extra flavor.
- Roast vegetables with skin on for more nutrients.
- Do not overcrowd baking sheet to ensure crispiness.