Roasted Vegetable Gnocchi

  • Yield

Gnocchi gets dressed up in pretty summer vegetables for this simple dish.

Roasted Vegetable Gnocchi |
Erin Gleeson


1/2 teaspoon garlic powder
1 eggplant
1 onion
2 bell peppers
3 cloves garlic
4 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
1/2 cup grated Parmesan


  1. Chop eggplant, onion and bell peppers into cubes.
  2. Combine the chopped vegetables with minced garlic, olive oil and salt. Roast the mixture at 425F for 20-25 minutes.
  3. Cook gnocchi according to package instructions, or boil for about 3 minutes.
  4. Toss the vegetables and gnocchi together with garlic powder, red pepper flakes, grated Parmesan, olive oil, salt and pepper.
Roasted Vegetable Gnocchi |

Erin Gleeson

Posted with permission from The Forest Feast: Simple Vegetarian Recipe from My Cabin in the Woods (Stewart, Tabori & Chang, 2014).



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