Recipe Index

Veggies | Roasted Veggie Gnocchi

Posted on March 26, 2016

This is a staple at our house. I love it.

Yield: 4 to 6 servings

roasted veggie gnocchi


1 eggplant, cubed

1 onion, cubed

2 bell peppers, cubed

3 cloves garlic, minced

1 tablespoon olive oil

1/2 teaspoon salt

16 ounces gnocchi

1/2 teaspoon garlic powder

red pepper flakes, to taste

1/2 cup grated Parmesan

3 tablespoons olive oil

salt, to taste

pepper, to taste



Preheat oven to 425°F.

Combine eggplant, onion and bell peppers with minced garlic, 1 tablespoon olive oil and 1/2 teaspoon salt and roast at 425°F for 20 to 25 minutes.

Cook gnocchi according to package directions.

Combine veggies and gnocchi with garlic powder, red pepper flakes, Parmesan, and 3 tablespoons olive oil. Salt and pepper to taste.


(Ref. "Roasted Veggie Gnocchi" recipe, The Forest Feast, page 160.)