Roast Vegetable Gnocchi
I love gnocchi; it’s a hug in a bowl. I love nothing more than to snuggle up on the sofa with a book and a hot bowl of gnocchi in the winter and wait until it’s time to pick up the children.
The great thing is that the children love it too, it’s one of those meals that you know will always get eaten, with the extra parent bonus of it being really easy to get extra veggies into.
In the summer I make my fresh tomato sauce with it, over winter it’s beans and sausages or pesto (recipes to come), but right now, at the end of summer, it’s roasted summer vegetables.
It’s the time of year when the best veggies of the summer are feeling tired and starting to bow out. This means that they are not at their best raw, or as the star of the show, but are still yummy when cooked.
This dish uses the best of the summer show in a delicious way and is even more enjoyable with the knowledge that it will be months before these beauties will be growing in gardens or seen on market stalls. As we head towards root vegetable season this is a wonderful way to say goodbye to summer.
Ingredients
- 2 x 500g Bags of gnocchi (fresh or dried)
- Olive oil – about 2tbsp
- 1 red onion
- 1 bulb garlic
- 1 pepper
- 1 Aubergine
- 1 Courgette
- 100g mushrooms
- 1 tin of tomatoes
- 1 tsp Bouillon powder
- Salt and pepper to taste
*This is a rough guide but use as much or as little of what you have or want
Method
- Preheat the oven to 160-180C. Then pour the olive oil over the bottom of a large baking tray and then sprinkle with salt and pepper.
- Chop up all the veggies, except the garlic, into 1-inch cubes, put them into the baking tray and mix.
- Then chop off the top of the garlic bulb, place it in the tray and add a little bit more oil over the top of the open cloves.
- Pop the tray into the oven and roast for about 30 minutes until soft and starting to caramelise.
- Once cooked remove your lovely veggies from the oven and add to a pan with your tin of tomatoes (I use chopped for this or whizz up plum ones as my little ones don’t like lumps of tomatoes) and season with the bouillon powder, salt and pepper.
- Meanwhile, cook your gnocchi to packet instructions, and scoop out as soon as it starts floating. I scoop mine out with a big spoon with holes in it (is there a proper name for this spoon?) and pop them straight into my dish. For this recipe I used a 15 x 25cm enamel dish.
- Pour your sauce on top and mix through the gnocchi dumplings, sprinkle with cheese, and pop it all back into the oven to bake for 20 – 30 minutes.
- Serve up and enjoy once it’s lovely and bubbly. I like to serve this with a nice fresh salad and some garlic bread.
I hope you enjoy this recipe, I know that I’ll be cooking it a lot over the next few weeks.
Livvy
