Even though I am part Italian, I am not much of a pasta eater. I always say that I got my taste buds from my Irish heritage, as I love most anything with or made with potatoes. Happily, both facets of my heritage come together with gnocchi (pillowy pasta made from mashed potatoes) and I love them!
Eric & I like to make at least one vegetarian dinner a week. We started doing that about 15 years ago, when Meatless Monday once again became a thing, to be more conscious of what we eat and to become healthier. Butch, a good friend of mine, has been a vegetarian for more than 40 years, long before it was fashionable to be so. Initially, he switched to a vegetarian diet to lose weight. It worked and Butch continued the vegetarian lifestyle. I made this dish for Butch recently when I had him over for dinner. He enjoyed it, so I offered him the leftovers to take home. He took them, ate most of them later that night, and requested the recipe the next time I saw him. That is high praise coming from Butch, someone who usually only makes reservations for dinner!
Gnocchi with Roasted Vegetables
Gnocchi with Roasted Vegetables (adapted from thekitchn.com) Total Time Required: 1 hour, Serves 4
Ingredients:
- 1 pound shelf-stable or frozen potato gnocchi
- 1 yellow medium bell pepper
- 1 orange medium bell pepper
- 1 pint (10 ounces) grape or cherry tomatoes
- 1 small red onion
- 4 cloves garlic, smashed
- 1 teaspoon coarsely chopped fresh rosemary leaves
- 1/4 teaspoon kosher salt & freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons coarsely chopped fresh basil leaves
- 1/2 cup crumbled feta cheese, divided
Instructions:
Preheat the oven to 450°F. Line a rimmed baking sheet with a Silpat mat or parchment paper.
Cut the peppers & onion into 1 inch chunks.
Prep the veggies.
Place the gnocchi, peppers, tomatoes, onion, garlic, rosemary, salt, and a few generous grinds of black pepper in a large bowl. Drizzle the oil over it all and gently toss it to combine.
Add the olive oil to the veggies & gnocchi
Toss it all together to coat everything with the oil.
Spread the gnocchi mixture evenly on the prepared baking sheet.
Spread it on a baking sheet in a single layer.
Roast the dinner in the middle of the oven for 10 minutes. Stir the gnocchi & veggies, then continue roasting until the gnocchi are plump and the vegetables are tender and caramelized, another 8 to 10 minutes.
Transfer the meal to a large serving bowl and sprinkle 1/4 cup of crumbled feta and the basil over the top. Serve the gnocchi and vegetables with the remaining feta cheese.
This is a great, easy meal!
All of me loves this dish! ~Linda
Gnocchi with Roasted Vegetables (adapted from thekitchn.com) Total Time Required: 1 hour, Serves 4
Ingredients:
- 1 pound shelf-stable or frozen potato gnocchi
- 1 yellow medium bell pepper
- 1 orange medium bell pepper
- 1 pint (10 ounces) grape or cherry tomatoes
- 1 small red onion
- 4 cloves garlic, smashed
- 1 teaspoon coarsely chopped fresh rosemary leaves
- 1/4 teaspoon kosher salt & freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons coarsely chopped fresh basil leaves
- 1/2 cup crumbled feta cheese, divided
Instructions:
Preheat the oven to 450°F. Line a rimmed baking sheet with a Silpat mat or parchment paper.
Cut the peppers & onion into 1 inch chunks.
Place the gnocchi, peppers, tomatoes, onion, garlic, rosemary, salt, and a few generous grinds of black pepper in a large bowl. Drizzle the oil over it all and gently toss it to combine. Spread the gnocchi mixture evenly on the prepared baking sheet.
Roast the dinner in the middle of the oven for 10 minutes. Stir the gnocchi & veggies, then continue roasting until the gnocchi are plump and the vegetables are tender and caramelized, another 8 to 10 minutes.
Transfer the meal to a large serving bowl and sprinkle 1/4 cup of crumbled feta and the basil over the top. Serve the gnocchi and vegetables with the remaining feta cheese.