Description
Tasty Roasted Vegetables with Gnocchi is a warm and comforting dish that beautifully combines vibrant vegetables with soft gnocchi. Perfect for any occasion, this recipe offers a delicious explosion of flavors while being incredibly easy to prepare.
Ingredients
Scale
- 1 yellow squash, sliced
- 8 medium tomatoes, halved
- 2 cups mushrooms, quartered
- 1 zucchini, sliced
- 1 medium eggplant, cubed
- 1 lb gnocchi
- 6 garlic cloves, minced
- 1/4 cup pine nuts, toasted
- Olive oil and seasonings (Italian seasoning, balsamic vinegar, salt, black pepper, red pepper flakes)
- 1/2 cup Parmesan cheese, grated
Instructions
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, combine chopped vegetables with olive oil, Italian seasoning, salt, black pepper, red pepper flakes, and balsamic vinegar. Toss until coated.
- Spread the mixture onto a baking sheet and roast for 20-25 minutes until tender and slightly charred.
- While veggies roast, cook gnocchi according to package instructions; drain.
- Mix roasted vegetables with cooked gnocchi in a large bowl. Add minced garlic and toasted pine nuts; toss gently.
- Serve hot with freshly grated Parmesan on top.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 410
- Sugar: 6g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 10mg