This easy gnocchi and roasted vegetables is a great weeknight vegetarian meal. All you have to do is:
- Chop up your vegetables.
- Open a package of already prepared gnocchi.
- Toss everything on a pan, drizzle some olive oil and balsamic vinegar on top.
What is gnocchi? If you've never had gnocchi you are in for a treat! Gnocchi is a potato dumpling where potatoes are mashed then mixed with some flour and egg. You can make them from scratch, or there are really good store bought options located in the pasta aisle. DeLallo's gnocchi is the brand I use frequently. There are whole wheat and sweet potato gnocchi options too (which would totally work for this recipe!).
What vegetable goes well with gnocchi?
For this recipe I use zucchini, yellow squash, mushrooms, eggplant and tomatoes but you can use up whatever you have in the fridge. The tomatoes are key however in making the sauce so don't skip those! You can switch out the vegetables, add white beans or ready made pesto for a little extra sauce.
If you have a meat eater in the house, you can roast some chicken on a separate pan and serve it on the side (or one reader recommended smoked sausage!).
Can you meal prep this recipe? Totally! This recipe reheats well in the microwave if you want to take it for lunch. You might make a double portion for dinner if you want any leftovers though!
Yes! For store bought gnocchi there is no need to boil the gnocchi before baking. Just plop them on the baking sheet directly from the package. I do not know the homemade gnocchi would have the same results.
If you love this recipe I would love to know! You can rate this recipe and leave a comment, and tag a photo on Instagram @hungrywaitress! Here?s the recipe:Print
Looking for more dinner ideas? Check out these other vegetarian recipes: