Roast Veg Gnocchi
Roast Veg Gnocchi
Ingredients
For the Roasted Vegetables
- 1 sweet potato
- 1 red onion
- 1 red pepper
- 2 cloves garlic
- 1 tablespoon olive oil
- 1 teaspoon mixed herbs
- 1 teaspoon salt
For the Gnocchi
- 150 g cooked sweet potato, from the roasted vegetables
- 200 g plain flour
- 25 ml water
For the Sauce
- 1 tablespoon pesto
- 1 tablespoon lemon juice
- 1 tablespoon water
Instructions
- 1
Preheat your oven to 180°C (350°F).
⏱️ 5 min•🌡️ 180
- 2
Chop the sweet potato, red onion, red pepper, and garlic into bite-sized chunks.
⏱️ 5 min
- 3
Place the chopped vegetables in a large bowl. Add the 1 tablespoon of olive oil, 1 teaspoon of mixed herbs, and 1 teaspoon of salt. Mix thoroughly to ensure all vegetables are well coated.
⏱️ 5 min
- 4
Spread the seasoned vegetables evenly on a baking tray. Roast in the preheated oven for 20 minutes, or until tender.
⏱️ 20 min•🌡️ 180
- 5
Once the sweet potato is cooked, remove the tray from the oven and allow the vegetables to cool slightly for about 10 minutes. This will make the sweet potato easier to handle for the gnocchi dough.
⏱️ 10 min
- 6
Measure out 150 grams of the cooked sweet potato and place it in a bowl. Add the 200 grams of plain flour and 25 ml of water to the bowl.
⏱️ 5 min
- 7
Mix all the ingredients in the bowl until they come together to form a shaggy dough. Transfer the dough to a lightly floured surface and knead gently until a smooth dough forms.
⏱️ 5 min
- 8
Roll the gnocchi dough into a long sausage shape, about 1 inch in diameter. Then, cut the dough into individual gnocchi pieces, approximately 3/4 inch long.
⏱️ 5 min
- 9
Bring a large pot of salted water to a rolling boil. Carefully add the gnocchi to the boiling water. Cook until they float to the surface, which usually takes 2-3 minutes. Once they float, use a slotted spoon to drain them.
⏱️ 5 min•🌡️ 100
- 10
While the gnocchi cooks, add the remaining roasted vegetables (from step 4) to a large pan over medium heat. Add the boiled gnocchi to the pan.
⏱️ 2 min
- 11
Stir in the 1 tablespoon of pesto, 1 tablespoon of lemon juice, and 1 tablespoon of water. Mix all ingredients together until well combined and heated through, about 2-3 minutes.
⏱️ 3 min
- 12
Serve the roast veg gnocchi immediately and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Roast Veg Gnocchi
For the Roasted Vegetables
- 1 sweet potato
- 1 red onion
- 1 red pepper
- 2 cloves garlic
- 1 tablespoon olive oil
- 1 teaspoon mixed herbs
- 1 teaspoon salt
For the Gnocchi
- 150 g cooked sweet potato, from the roasted vegetables
- 200 g plain flour
- 25 ml water
For the Sauce
- 1 tablespoon pesto
- 1 tablespoon lemon juice
- 1 tablespoon water
Instructions
- 1
Preheat your oven to 180°C (350°F).
⏱️ 5 min•🌡️ 180 - 2
Chop the sweet potato, red onion, red pepper, and garlic into bite-sized chunks.
⏱️ 5 min - 3
Place the chopped vegetables in a large bowl. Add the 1 tablespoon of olive oil, 1 teaspoon of mixed herbs, and 1 teaspoon of salt. Mix thoroughly to ensure all vegetables are well coated.
⏱️ 5 min - 4
Spread the seasoned vegetables evenly on a baking tray. Roast in the preheated oven for 20 minutes, or until tender.
⏱️ 20 min•🌡️ 180 - 5
Once the sweet potato is cooked, remove the tray from the oven and allow the vegetables to cool slightly for about 10 minutes. This will make the sweet potato easier to handle for the gnocchi dough.
⏱️ 10 min - 6
Measure out 150 grams of the cooked sweet potato and place it in a bowl. Add the 200 grams of plain flour and 25 ml of water to the bowl.
⏱️ 5 min - 7
Mix all the ingredients in the bowl until they come together to form a shaggy dough. Transfer the dough to a lightly floured surface and knead gently until a smooth dough forms.
⏱️ 5 min - 8
Roll the gnocchi dough into a long sausage shape, about 1 inch in diameter. Then, cut the dough into individual gnocchi pieces, approximately 3/4 inch long.
⏱️ 5 min - 9
Bring a large pot of salted water to a rolling boil. Carefully add the gnocchi to the boiling water. Cook until they float to the surface, which usually takes 2-3 minutes. Once they float, use a slotted spoon to drain them.
⏱️ 5 min•🌡️ 100 - 10
While the gnocchi cooks, add the remaining roasted vegetables (from step 4) to a large pan over medium heat. Add the boiled gnocchi to the pan.
⏱️ 2 min - 11
Stir in the 1 tablespoon of pesto, 1 tablespoon of lemon juice, and 1 tablespoon of water. Mix all ingredients together until well combined and heated through, about 2-3 minutes.
⏱️ 3 min - 12
Serve the roast veg gnocchi immediately and enjoy!