Mediterranean Roasted Vegetable Gnocchi (HC)
Ingredients
½ red onion, cut into chunks
½ red pepper, cut into chunks
½ courgette, cut into chunks
6-7 cherry tomatoes, halved
1 tbsp olive oil
1 tsp garlic powder
1 tsp Italian herbs
125g fresh gnocchi
1 tbsp tomato puree
½ tsp paprika
30g feta cheese, crumbled
1 tbsp fresh parsley, chopped (optional)
Instructions
Preheat the oven to 200°C (180°C fan).
Place the onion, pepper, courgette and cherry tomatoes on a baking tray. Drizzle with half of the olive oil, half of the garlic and half of the Italian herbs, and toss to coat.
Roast for 20–25 minutes until tender and slightly caramelised.
Heat the remaining olive oil in a frying pan over medium heat. Add the gnocchi, tomato purée, paprika and the remaining garlic powder and Italian herbs. Stir through with a splash of water to coat.
Cook for 4-5 minutes or until the gnocchi is cooked through.
Add the roasted vegetables to the pan with the gnocchi and toss gently to combine. Taste test and add more herbs and spices if needed.
Serve topped with crumbled feta and a sprinkle of parsley if desired.
Note - Could add sausages or any type of additional protein to the recipe.
Batch Cooking Tip: This recipe can easily be scaled up for batch prep. Simply increase the amount of vegetables, gnocchi, herbs and spices based on how many portions you need. Once cooked, allow everything to cool before storing in airtight containers in the fridge for up to 2–3 days. For best results, add the crumbled feta and any fresh herbs just before serving.