Ingredients
Gnocchi and vegetables
- 500 g shelf-stable potato gnocchi 17.6 oz; not frozen or cauliflower gnocchi
- 300 g cherry tomatoes about 2 cups
- 150 g red bell pepper 1 medium, cut into 1-inch pieces
- 200 g zucchini 1 small, cut into 1/2-inch half-moons
- 100 g red onion 1 small, cut into thin wedges
- 2 cloves garlic finely chopped
- 2 tablespoons olive oil 30 mL
- 1 teaspoon dried oregano
- 1/4 teaspoon fine salt 1.5 g, plus more only if needed
- 1/4 teaspoon ground black pepper
- 60 g baby spinach about 2 loosely packed cups
- 30 g Parmesan cheese finely grated; choose vegetarian rennet if required
- 1 tablespoon lemon juice 15 mL
Equipment
- 1 18-by-13-inch rimmed baking sheet use two trays if needed to avoid crowding
- 1 Large mixing bowl
- 1 Spatula
Instructions
- Heat the oven to 425°F (220°C). Set a rack in the middle. Use a large rimmed baking sheet; if the mixture cannot fit in one layer, divide it between two.
- Wash the tomatoes, pepper, zucchini and spinach. Cut the pepper and zucchini as specified and slice the onion into thin wedges. Dry the spinach well.
- In a large bowl, combine the gnocchi, tomatoes, pepper, zucchini, onion, garlic, oil, oregano, salt and pepper. Toss until everything is lightly coated, then spread across the baking sheet in a single layer.
- Roast for 20–25 minutes, turning the gnocchi and vegetables gently after about 12 minutes. They are ready when the vegetables are tender, the tomatoes have softened and the gnocchi are tender inside with golden patches outside. If necessary, roast a little longer and check a dumpling before serving.
- Add the spinach to the hot tray and fold through until wilted, returning to the oven for 1–2 minutes if needed. Add the lemon juice and Parmesan, toss gently and divide among four bowls. Taste before adding more salt.
Nutrition
Calories: 373kcalCarbohydrates: 55gProtein: 11gFat: 10gFiber: 5g
Video
Notes
Contains wheat and milk; gnocchi ingredients vary, so check the label for egg and other allergens. This recipe is written for shelf-stable potato gnocchi. Use a large tray and do not crowd it. Refrigerate leftovers within 2 hours in shallow covered containers at 40°F (4°C) or below, use within 3–4 days and reheat to 165°F (74°C). Nutrition is estimated per one-quarter of the recipe, including Parmesan; sides and extra toppings excluded. Cost is an approximate portion-of-ingredients estimate and varies by location.
Instructional video by Suzy Karadsheh of The Mediterranean Dish. Her demonstration uses additional bell pepper, more garlic and a different herb blend. This version includes zucchini, uses less oil and finishes with lemon; follow the written amounts and timing here.