Roast Vegetable Gnocchi
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 sweet onion, cut into wedges1 medium zucchini, sliced in 1/2 lengthwise1 red bell pepper, cheeks removed1/2 pound button mushrooms, stemmed2 1/2 tablespoons olive oil, dividedKosher Salt & freshly ground black pepper12 ounces shelf stable gnocchi, cooked according to package instructions1/2 cup pasta water, reservedFreshly grated Parmesan, for garnish
Preheat the oven to 400 degrees F.
In a bowl, toss all the vegetables with 1 tablespoon oil. Season with salt and pepper, to taste. Arrange on a baking sheet and roast, until caramelized, about 30 minutes, turning vegetables halfway through the cooking time.
Once the vegetables are cooked, cool slightly, then coarsely chop. Add the vegetables to a pre-heated skillet. Toss in the cooked gnocchi, adding reserved pasta water, if needed, to moisten. Season with salt and pepper, to taste, and serve in bowls topped with Parmesan.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MYLINDA618.
In a bowl, toss all the vegetables with 1 tablespoon oil. Season with salt and pepper, to taste. Arrange on a baking sheet and roast, until caramelized, about 30 minutes, turning vegetables halfway through the cooking time.
Once the vegetables are cooked, cool slightly, then coarsely chop. Add the vegetables to a pre-heated skillet. Toss in the cooked gnocchi, adding reserved pasta water, if needed, to moisten. Season with salt and pepper, to taste, and serve in bowls topped with Parmesan.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MYLINDA618.
Nutritional Info Amount Per Serving
- Calories: 326.8
- Total Fat: 6.0 g
- Cholesterol: 3.6 mg
- Sodium: 697.7 mg
- Total Carbs: 59.2 g
- Dietary Fiber: 3.4 g
- Protein: 10.8 g
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