Thursday, March 15, 2012

Gnocchi With Roasted Vegetables

What can I say...I am on a roll!
Dinner tonight was golden roasted Gnocchi served on a bed of colorful vegetables. We were in the mood for something light and easy and this dish totally fit the bill. Considering the alternate plan of "Maggi", this was an upgrade and a delicious one at that. So here goes...

8-10 colorful Jalapenos
1 Bell Pepper
1 small Onion
8-10 Cherry Tomatoes
1 tbsp crushed Garlic
7-8 Sage Leaves
Dried Oregano
Olive Oil
Salt & Pepper
Parmesan Cheese

Bring a pot of water to boil. Add some salt.
Cook the gnocchi for 4-6 minutes until they float on top.
Drain the gnocchi.
In a pan, add a tbsp of butter and toss in the gnocchi.
Roast on a medium low flame until golden.

Roughly chop up the vegetables.
Heat a skillet with a couple tbsps of Olive Oil.
Add the Onions and saute on medium for a few minutes.
Add the garlic, herbs, salt and pepper.
Add in the chopped vegetables and roast until cooked but still retaining their crunch.
Add in the roasted Gnocchi and toss for a minute.
Garnish with Parmesan and serve warm with a side of some warm bread.

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