Roasted Vegetable Gnocchi

Out to dinner one night I had a yummy veggie gnocchi made with zucchini – it was really good – so of course I just had to make it at home for everyone else to enjoy…I added cauliflower & carrots to the mix for more flavor. Really, is there anything better than roasted carrots? Once the gnocchi is cooked, everything is combined in a lovely tomato-basil sauce…delicious!

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Roasted Vegetable Gnocchi

… roasting vegetables brings out all their wonderful flavor…

Linda~

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Roasted Vegetable Gnocchi

16 oz package Gnocchi

1 zucchini, sliced into half moons

2 carrots, peeled & sliced into half moons

1 head cauliflower, cut into bite-sized pieces

extra virgin olive oil

Salt & fresh ground pepper

1/2 vidalia onion, diced

2 garlic cloves, minced

8 oz tomato sauce

dried basil & fresh basil

freshly grated Parmesan cheese

Heat the oven to 450°F. Prepare gnocchi as package directs. Place the sliced zucchini, carrots & cauliflower into a bowl and toss with 1-2 tablespoons extra virgin olive oil. Season with salt & fresh ground pepper to taste. Roast in heated oven 20-25 minutes; turning vegetables over occasionally. Meanwhile, heat a tablespoon or two of extra virgin olive oil in a medium skillet; add the vidalia onion and sauté ~4-5 minutes until tender. Add the garlic and sauté another minute. Pour in the tomato sauce and add dried basil to taste (1/4 tsp – 1/2 tsp). Simmer gently a few minutes, seasoning with salt & fresh ground pepper. Combine cooked gnocchi with roasted vegetables in a large bowl. Pour on the tomato-basil sauce and toss gently. Serve in bowls and add snipped fresh basil and freshly grated Parmesan cheese on top. Dig in!

Enjoy!

Linda~

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