Description
Tasty Roasted Vegetables with Gnocchi is a delightful dish that beautifully marries vibrant seasonal vegetables with soft, pillowy gnocchi. Perfect for busy weeknights or special occasions, this recipe allows the natural sweetness of roasted veggies to shine through while delivering a satisfying meal that pleases everyone at the table. With only 10 minutes of prep time and packed with nutrients, it’s not just delicious but also a wholesome choice. Elevate your dining experience by pairing it with a fresh salad or crusty bread for an unforgettable meal.
Ingredients
Scale
- 1 yellow squash
- 8 medium tomatoes
- 2 cups mushrooms
- 1 zucchini
- 1 medium eggplant
- 1 lb gnocchi
- Olive oil
- Garlic
- Balsamic vinegar
- Salt
- Black pepper
- Italian seasoning
- Red pepper flakes
- Parmesan cheese
- Pine nuts
Instructions
- Preheat oven to 425°F (220°C).
- In a mixing bowl, combine chopped yellow squash, tomatoes, mushrooms, zucchini, and eggplant.
- Toss vegetables with olive oil, salt, pepper, Italian seasoning, red pepper flakes, minced garlic, and balsamic vinegar until evenly coated.
- Spread vegetables on a baking sheet in a single layer and roast for 20-25 minutes until tender.
- While roasting, boil salted water and cook gnocchi until they float; drain.
- Combine roasted vegetables with cooked gnocchi in a large bowl. Add toasted pine nuts and Parmesan cheese; toss gently.
- Serve hot and enjoy!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 10mg