Roast Vegetable Gnocchi
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Roast Vegetable Gnocchi calories by ingredient
Number of Servings: 4
Ingredients
-
1 sweet onion, cut into wedges
1 medium zucchini, sliced in 1/2 lengthwise
1 red bell pepper, cheeks removed
1/2 pound button mushrooms, stemmed
2 1/2 tablespoons olive oil, divided
Kosher Salt & freshly ground black pepper
12 ounces shelf stable gnocchi, cooked according to package instructions
1/2 cup pasta water, reserved
Freshly grated Parmesan, for garnish
Directions
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.