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Delicious Fluffy Gnocchi with Roasted Vegetables

This delicious and hearty Italian meal combines fluffy gnocchi with a selection of vibrant roasted vegetables. It's a perfect, easy dinner to please the whole family with its array of beautiful colors, fulfilling taste, and well-balanced nutrition.

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Ingredients

number of servings
4
  • 500 gms of gnocchi Added to
  • 1 red onion Added to
  • 2 bell peppers (any color, for variety) Added to
  • 1 zucchini Added to
  • 1 eggplant Added to
  • 2 cloves of garlic, minced Added to
  • 2 tbls of olive oil Added to
  • salt and pepper to taste Added to
  • 1 teaspoon of dried Italian herbs Added to
  • 400 gms of canned chopped tomatoes Added to
  • fresh basil leaves Added to
  • 100 gms of grated Parmesan cheese Added to
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Directions

60 min.
1. Step

Preheat your oven to 200°C (around 400°F).

2. Step

Chop the onion, peppers, zucchini, and eggplant into small, bite-sized pieces.

3. Step

The chopped vegetables onto a lined baking tray, sprinkle over the minced garlic, drizzle with olive oil, season with the salt, pepper, and dried herbs. Toss everything well to ensure the vegetables are evenly coated.

4. Step

Roast the vegetables in the oven for about 25-30 minutes until they’re cooked and slightly charred.

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5. Step

Meanwhile, cook the gnocchi as per package instructions.

6. Step

Once the vegetables are roasted and gnocchi is cooked, combine them in a large pan over medium heat.

7. Step

Add the chopped tomatoes to the pan and stir thoroughly.

8. Step

Let it simmer for about 5-7 minutes until everything is heated through.

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9. Step

Serve the gnocchi and vegetables in bowls, top with fresh basil leaves and a generous sprinkle of Parmesan cheese. Enjoy!

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Recipe author image Tammers

Delicious Fluffy Gnocchi with Roasted Vegetables

This delicious and hearty Italian meal combines fluffy gnocchi with a selection of vibrant roasted vegetables. It's a perfect, easy dinner to please the whole family with its array of beautiful colors, fulfilling taste, and well-balanced nutrition.

60
Minutes
4
Number of servings
Directions
1. Step

Preheat your oven to 200°C (around 400°F).

2. Step

Chop the onion, peppers, zucchini, and eggplant into small, bite-sized pieces.

3. Step

The chopped vegetables onto a lined baking tray, sprinkle over the minced garlic, drizzle with olive oil, season with the salt, pepper, and dried herbs. Toss everything well to ensure the vegetables are evenly coated.

4. Step

Roast the vegetables in the oven for about 25-30 minutes until they’re cooked and slightly charred.

5. Step

Meanwhile, cook the gnocchi as per package instructions.

6. Step

Once the vegetables are roasted and gnocchi is cooked, combine them in a large pan over medium heat.

7. Step

Add the chopped tomatoes to the pan and stir thoroughly.

8. Step

Let it simmer for about 5-7 minutes until everything is heated through.

9. Step

Serve the gnocchi and vegetables in bowls, top with fresh basil leaves and a generous sprinkle of Parmesan cheese. Enjoy!

Ingredients
500 gms
of gnocchi
1
red onion
2
bell peppers (any color, for variety)
1
zucchini
1
eggplant
2 cloves
of garlic, minced
2 tbls
of olive oil
salt and pepper to taste
1 teaspoon
of dried Italian herbs
400 gms
of canned chopped tomatoes
fresh basil leaves
100 gms
of grated Parmesan cheese