Roasted Gnocchi And Veggie Cheat Sheet Recipes

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ROASTED GNOCCHI AND VEGGIE CHEAT SHEET

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11



Roasted Gnocchi and Veggie Cheat Sheet image

Steps:

  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  • Add the gnocchi, green beans, pancetta, red pepper and onion to a large bowl and mix to combine. Spread the gnocchi mixture in a single layer on the prepared baking sheet and sprinkle with the salt and pepper. Cut 4 tablespoons of the butter into pieces and top the gnocchi mixture with the butter pieces and sage leaves. Place on the middle rack and bake, stirring halfway through, until the gnocchi are tender, 16 to 18 minutes.
  • Melt the remaining 2 tablespoons butter and keep warm. When the gnocchi are tender, drizzle the mixture with the butter and gently stir to combine with a rubber spatula. Scoop the mixture into a large serving bowl and garnish with the Parmesan and basil.

1 pound frozen gnocchi
8 ounces green beans, ends trimmed, cut into large pieces
5 ounces pancetta, cut into 1/2-inch pieces
1 red bell pepper, cut into 1-inch pieces
1 small yellow onion, cut into 1/2-inch pieces
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 tablespoons unsalted butter
6 to 8 fresh sage leaves
1/2 cup grated Parmesan
Fresh basil leaves, for garnish

GNOCCHI WITH VEGETABLES

I had a similar recipe at a local winery, I loved it so much I came home and invented it. This is pretty close. Everyone I have made it for liked it, a good meal or side dish. I found no extra spices were needed and the juice from the veggies made a good sauce.

Provided by Tara1183

Categories     One Dish Meal

Time 35m

Yield 4-5 serving(s)

Number Of Ingredients 14



Gnocchi With Vegetables image

Steps:

  • Cook gnocchi according to package directions.
  • Put oil in a large pot and sauté onion and garlic on medium heat about 3 minutes, add peppers and sauté 5 minutes more.
  • Add remaining veggies, cover and turn to low heat for 10-15 minutes or until tender.
  • Add cooked gnocchi, milk, Parmesan and salt and pepper.
  • Serve sprinkled with a bit more Parmesan.

Nutrition Facts : Calories 247.8, Fat 17.3, SaturatedFat 7.2, Cholesterol 28.4, Sodium 266.2, Carbohydrate 17.7, Fiber 7.1, Sugar 7.3, Protein 9.1

2 (10 ounce) bags frozen gnocchi
2 tablespoons butter
2 tablespoons oil
1 red pepper, sliced in strips
1 green pepper, sliced in strips
1 medium onion, chopped
2 garlic cloves, minced
3/4 cup sliced mushrooms
1 small zucchini, sliced
1 small eggplant, cubed
3 cups of raw spinach
1/2 cup parmesan cheese
1/4 cup milk
salt and pepper

ROAST MUSHROOM GNOCCHI

For an easy midweek dinner, mix mushrooms with blue cheese, gnocchi and spinach. A no-fuss meal and it's nutritious, too, counting as two of your 5-a-day

Provided by Miriam Nice

Categories     Dinner, Lunch, Main course, Supper

Time 40m

Number Of Ingredients 5



Roast mushroom gnocchi image

Steps:

  • Heat oven to 220C/200C fan/gas 7. Slice the mushrooms and put in a roasting tin with the gnocchi, then drizzle over 3 tbsp olive oil. Roast for 25-30 mins or until the gnocchi are golden, stirring occasionally to stop them sticking.
  • Once the gnocchi are ready, stir half the spinach into the tin to wilt it, then crumble the blue cheese over the top. Put it back in the oven just to melt the cheese, then serve with the remaining spinach, drizzled with a little olive oil.

Nutrition Facts : Calories 469 calories, Fat 23 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 1.9 milligram of sodium

250g mushrooms
500g fresh gnocchi
3 tbsp olive oil, plus extra for drizzling
160g bag spinach
100g blue cheese

CRISPY SHEET PAN GNOCCHI WITH SAUSAGE & VEGGIES

Assembled on two sheet pans to separate the meaty from the meatless, this easy-to-make dinner boasts veggies, sausage/vegan sausage, and gnocchi roasted to golden perfection.

Provided by Kare for Kitchen Treaty

Categories     Main Course

Time 35m

Number Of Ingredients 18



Crispy Sheet Pan Gnocchi with Sausage & Veggies image

Steps:

  • Preheat oven to 425 degrees Fahrenheit.
  • Set out two large baking sheets. Divide the gnocchi, onions, bell peppers, and tomatoes evenly between the two sheets. Add the veggie sausage to one side and the meaty sausage to the other side. Drizzle with 2 tablespoons olive oil each. Over each side, sprinkle 1/2 teaspoon garlic powder, 1/4 teaspoon dried thyme, and 1/4 teaspoon pepper. Toss until gnocchi, sausage, and veggies are evenly coated and the spices and oil distributed. Spread out in a single layer on the cookie sheets to help ensure even roasting and lots of golden browned bits.
  • Place in oven. Bake until gnocchi and veggies are beginning to take on some color, 15-20 minutes. Remove, stir, and redistribute in an even layer, and cook until there are more golden bits, the sausage is sizzling, and the veggies are tender, 5-10 more minutes.
  • Remove from oven and garnish with parsley and any other fresh herbs if desired.

1 (17.5-ounce) package potato gnocchi (the shelf-stable kind found by the dried pasta)
1 orange bell pepper (seeded and cut into 1-inch chunks)
1 yellow bell pepper (seeded and cut into 1-inch chunks)
1 small red onion (cut into eighths)
1 cup cherry tomatoes
Sausage of choice (see options below)
4 tablespoons olive oil (divided)
1 teaspoon garlic powder (divided)
1/2 teaspoon dried thyme (divided)
1 teaspoon kosher salt (divided, plus more to taste)
1/2 teaspoon freshly ground black pepper (divided, plus more to taste)
1/4 cup fresh parsley (chopped)
2 Field Roast Italian sausages
2 sausage of your choice (we use Applegate chicken sausage, sliced into 1/2-inch thick rounds)
Parmesan cheese for topping (optional - skip or use vegan parm for vegan version)
Parsley or other fresh chopped herbs
Drizzle of olive oil
Two large rimmed baking sheets

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