Description
This Tasty Roasted Vegetables with Gnocchi recipe features a delightful medley of roasted yellow squash, zucchini, eggplant, tomatoes, and mushrooms seasoned with Italian herbs, garlic, and a touch of heat from red pepper flakes. Toasted pine nuts add crunch, while a splash of balsamic vinegar enhances the depth of flavors. Tossed together with tender, fresh gnocchi and finished with freshly grated Parmesan, this dish is a comforting, flavorful vegetarian meal perfect for weeknight dinners or casual gatherings.
Ingredients
Scale
Vegetables
- 1 yellow squash, cut into 1/2-inch slices
- 1 zucchini, cut into 1/2-inch slices
- 1 medium eggplant, cut into 1-inch cubes
- 8 medium tomatoes, halved
- 2 cups mushrooms, quartered
- 6 garlic cloves, minced
Seasonings & Oils
- 1/4 cup olive oil (extra virgin preferred)
- 1 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp Italian seasoning
- 1/4 tsp red pepper flakes
- 1 tbsp balsamic vinegar
Other Ingredients
- 1/4 cup pine nuts, toasted
- 1/2 cup Parmesan, freshly grated
- 1 lb gnocchi (fresh, Rana preferred)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot enough for roasting the vegetables to a tender, caramelized perfection.
- Prepare Vegetables: In a large bowl, combine the yellow squash, zucchini, eggplant, tomatoes, mushrooms, and minced garlic. Drizzle with olive oil and sprinkle with salt, black pepper, Italian seasoning, and red pepper flakes. Toss everything gently to coat the vegetables evenly with the seasoning and oil.
- Roast Vegetables: Spread the seasoned vegetables in a single layer on a large baking sheet. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
- Toast Pine Nuts: While the vegetables roast, toast the pine nuts in a dry skillet over medium heat for 2-3 minutes, shaking the pan frequently, until golden and fragrant. Remove from heat and set aside.
- Cook Gnocchi: Bring a large pot of salted water to a boil. Add the fresh gnocchi and cook until they float to the surface, about 2-3 minutes. Drain and set aside.
- Combine and Finish: Transfer the roasted vegetables back to the large bowl, add the cooked gnocchi, balsamic vinegar, and toasted pine nuts. Toss gently to combine all ingredients. Sprinkle freshly grated Parmesan over the top before serving.
Notes
- For extra crispiness, spread the vegetables evenly without crowding the pan to ensure they roast rather than steam.
- Fresh gnocchi cooks quickly; avoid overcooking to prevent them from becoming mushy.
- You can substitute pine nuts with toasted walnuts or almonds if preferred.
- Adjust red pepper flakes to suit your preferred level of heat.
- Use fresh Parmesan for best flavor impact.
