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...

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

Method:
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.

Kid Friendly Pasta

It is an everyday challenge to come up with a nutritious yet colorful and appetizing meal for a toddler. Especially when the toddler tends to change his tastes every week. Last nights's concoction for my 2 year old was thankfully in line with his demand for pasta and I tried to get his vegetables, proteins and carbs all in a one pot dish. It came out pretty well and I ended up eating quite a bit under the pretext of tasting. This recipe can be easily tweaked into a quick 30 minute lunch or dinner fix for adults as well. I would recommend using olive oil instead of butter though and maybe a little more spices based on your taste. I used Paneer because I did not have Feta cheese at home. So without much adieu, here comes pasta sauteed with fresh vegetables in a light herb butter sauce.

Ingredients:
2 cups Pasta
1/2 Bell Pepper
1/2 cup Broccolli
1/2 cup Squash
1 small tomato
1/2 cup Paneer
1/2 tsp Black Pepper
1-2 tsp Basil Paste (or Pesto)
Olive Oil
Salt

Method
Boil the pasta for about 8-10 minutes until cooked. I used some fusili and rotini.
Cut all vegetables into 1/2 inch cubes. The idea is to make it bite size for kids.
In a heavy bottom pan, melt 1 tbsp butter and add a tsp of basil paste and let it diffuse in the butter on low heat for a minute.
Saute all the vegetables until well cooked, yet crisp and crunchy.
Add the paneer and saute until it roasts to a golden color.
Add salt and a pinch of freshly ground black pepper.
Drain the pasta and add it to the vegetables and toss on medium heat for a couple of minutes.
Serve hot with a side of fruit juice or milk.