Pesto-Roasted Gnocchi & Veggies

Recipe Source: 
Effortless Vegan by Sarah Nevins, ($21.99, Page Street Publishing, 2020). Photo credit: Sarah Nevins

Ingredients

  • 1 (16-oz [454-g]) package uncooked vegan potato gnocchi
  • 1 small zucchini, sliced into 1⁄4-inch (6-mm)-thick pieces and cut in half
  • 8 cherry tomatoes, cut in half
  • 12 small red onion, thinly sliced
  • 2 tbsp (16 g) pine nuts
  • 2 tbsp (30 ml) extra virgin olive oil
  • 12 cup (130 g)  store bought pesto (page 167), divided
  • A small handful of fresh basil

Directions

  1. Preheat your oven to 425°F (220°C, or gas mark 7) with a rack positioned in the middle of the oven. Lightly grease a 9 x 13–inch (23 x 33–cm) casserole dish.
  2. Add the gnocchi, zucchini, tomatoes, onion and pine nuts to the casserole dish. Drizzle the olive oil over the top and add 14 cup (65 g) of the pesto. Use a spoon to mix the veggies and gnocchi well in the oil and pesto. Spread the mixture evenly across the dish.
  3. Place the baking dish in the middle of the oven. Bake for 20 minutes, until the tomatoes are bursting and the gnocchi exposed at the top are slightly crispy.
  4. Stir in the remaining 14 cup (65 g) of pesto and serve immediately, topped with fresh basil.

Notes

This dish comes together with such little effort that I always feel like I’m forgetting something when I make it. The prep is nothing more than chopping up a few vegetables, tossing everything together and then baking for about twenty minutes. The end result is a bright and vibrant meal that’s bursting with juicy roasted veggies and soft, pillowy, pesto-coated gnocchi pieces. If you want to make this with frozen gnocchi, simply add an extra ten minutes to the cook time and you’re all set

Contributor

About Sarah Nevins

Sarah Nevins is the voice, author, photographer, recipe developer and self-taught cook behind A Saucy Kitchen and author of Effortless Vegan. Her mission is to provide easy and delicious gluten free recipes for people who like eating healthy, but get distracted by cookies. Though originally from the US, she now lives in Sheffield, England with her husband Mike and their greyhound Paddy.