Healthy Roasted Capsicum Gnocchi Recipe
Ingredients
- 500 g dried gnocchi
- 2 cloves garlic, finely chopped
- 1 red onion, chopped
- 1 capsicum, chopped
- 250 g cherry tomatoes
- 1/4 cup olives, optional
- 2 tbs olive oil
- pepper, to taste
- 1 tsp dried mixed herbs
- 1/4 cup Parmesan cheese, to serve
- 120 g rocket or baby spinach, to serve
Method
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Pre-heat oven to 220°C (200°C fan forced).
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In a large bowl, place the gnocchi (uncooked), garlic, onions, capsicum, tomatoes, olives, olive oil, herbs and pepper. Toss together and spread out over one or two large baking trays, making sure everything is in a single layer.
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Bake for 15 minutes, then give everything a stir, and swap the trays over in the oven. Bake for another 10 minutes, or until vegies are cooked and gnocchi become golden brown.
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Serve with parmesan, rocket and more pepper, if desired.
Variation:
- To make this vegan leave out the cheese, or replace with a vegan cheese or a sprinkle of nutritional yeast.
- To make this gluten-free, use gluten-free gnocchi. You can also use potatoes instead of gnocchi: cut potatoes into gnocchi-sized pieces, drizzle with a little olive oil and bake for about 20 minutes before adding the other ingredients to the tray and cooking for another 20 - 30 minutes.
- You can also use fresh gnocchi for this dish but it needs a longer cook time to get crispy.
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Ingredients
Healthy tip!
Use the left-over water from cooking vegetables to make stock or soup. It's full of vitamins!
Nutrition Information
| per serving | per 100g | |
|---|---|---|
| Energy | 2058 kJ | 451 kJ |
| 492 Cal | 108 Cal | |
| Protein | 15.4 g | 3.4 g |
| Fat, total | 19.1 g | 4.2 g |
| — saturated | 4.3 g | 1 g |
| Carbohydrate | 58.6 g | 12.9 g |
| — sugars | 10.2 g | 2.2 g |
| Sodium | 1043 mg | 229 mg |
| Fibre | 10.6 g | 2.3 g |
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