Roasted Vegetable Gnocchi
Roasted vegetable gnocchi is a delicious and crispy Italian dish made with fresh ingredients. Gnocchi is a traditional potato pasta, which is served sautéed in this recipe with roasted vegetables. The oven-caramelized vegetables add a sweet and smoky flavor to the dish, which is perfectly complemented by fresh rosemary and Parmesan cheese. If you're craving a healthy yet satisfying meal, this recipe is worth trying!
Ingredients for this recipe
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Preparation Steps
1
Peel the potatoes, cut them into smaller pieces, and boil them in salted water for about 20 minutes until tender.
2
Drain the cooked potatoes, mash them in a bowl, and let them cool completely.
3
Add the flour, egg yolks, and a pinch of salt to the cooled potatoes, then knead into a soft, homogeneous dough.
4
Divide the dough into four parts, form them into approximately 2 cm thick rods, and cut them into small pieces. You can gently press them with a fork to give the gnocchi their characteristic pattern.
5
Bring water to a boil in a large saucepan, then add the gnocchi in smaller batches. As soon as they float to the surface (about 2 minutes), drain them and set aside.
6
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
7
Cut the zucchini, eggplant, bell pepper, and onion into larger pieces, then place them on the baking sheet. Sprinkle with the garlic and rosemary.
8
Drizzle with olive oil, season with salt and pepper to taste. Mix well, then bake for about 20-25 minutes, until the vegetables are lightly caramelized.
9
In a large skillet, heat a little olive oil, then sauté the cooked gnocchi for 2-3 minutes until golden brown.
10
Add the roasted vegetables to the sautéed gnocchi, and gently mix so that the flavors of the vegetables permeate the pasta.
11
Before serving, sprinkle with freshly grated Parmesan cheese and extra rosemary.
