Recipe credit =The Kitchn
Prep time = 10 minutes (just veggie choppin’!)
Cook time = 20 minutes
Servings = Makes 4 sizable bowls
Categories = vegetarian, vegan (depending on toppings), pasta
Ok yes, I know my last recipe was also gnocchi-based, but I can’t stop...IT’S SO GOOD. And so versatile too! Traditionally you boil gnocchi like pasta, but in this awesome recipe from The Kitchn, you bake it in the oven alongside a good mix of veggies. The resulting texture and broil on the gnocchi is so chewy and delicious, I actually like how it turns out better than when I’ve boiled it in water!
As part of my goal to eat more sustainably this year, we’ll be cooking vegetarian dishes each Monday (#MeatlessMondays!) and I’ll be focusing on vegetarian food prep for my daily breakfasts and lunches too. So you can expect to see a lot more meat-free recipes from me, but I promise they won’t all be gnocchi-based...maybe…
But that said, gnocchi has a great way of making meat-free dishes more filling, and this recipe is no exception. We like to go full Italian style by topping it with grated parmesan cheese and a side of warm bread when we’re extra hungry. Not just any parmesan cheese, though--it’s gotta be Weyauwega cheese, our fav local parmesan from Sun Prairie, Wisconsin!
It’s a pretty simple ingredient list, but feel free to add or swap out other vegetables--anything that roasts well in the oven is perfect, and the more veggies, the better!
FUN FACT = I eat at least 2 pints of cherry tomatoes a week. They’re so perfectly bite-sized and easy to throw on salads! But according to Smithsonian Magazine, while tomato growing dates back to Aztec farmers in Mexico around 700 AD, cherry tomatoes weren’t a popular inclusion in Western dishes until the 1980s. The first mention of “small tomatoes”, specifically as “clusters in the form of cherries” was in a book published in 1623. Since then, many cultures have claimed to be the first breeders of cherry tomatoes, including the Greek island of Santorini and the Israeli government. The first party to popularize and make them widely available, however, was British grocery and clothing chain Marks & Spencer, who worked with Israeli food scientists to create and distribute a more shelf-stable cherry tomato in the 1970s. Click here to read more about the cherry tomato’s history, it’s interesting!
Red onion - 1, diced
Garlic - 4 cloves, minced (or substitute a few generous shakes of garlic powder)
Cherry tomatoes - 1 pint
Bell Peppers - 2 medium, diced (you pick the color!)
Potato gnocchi - 1 lb
Olive oil - 1.5 tbsp
Seasonings - Basil (1 tbsp or more to taste), Salt (0.5 tsp or to taste), Black Pepper (0.5 tsp or taste)
Optional toppings - parmesan cheese, red pepper flakes (for you adventurous folks)
Pre-heat oven to 450 degrees F.
Dice the red onion, and throw into a large mixing bowl.
Mince the garlic and add to the bowl.
Cut the cherry tomatoes in half and add to the bowl.
Dice the peppers and add to the bowl.
Add the gnocchi, breaking apart any clumps or gnocchi stuck together.
Top the mixture with the seasonings and olive oil. Stir or gently toss to distribute the oil and seasonings.
Grease a rimmed baking sheet. Spread gnocchi mixture evenly on baking sheet.
Bake for 10 minutes. Remove from the oven, stir gently, then put back in the oven for another 10 minutes or until the veggies and gnocchi are tender.
Serve in bowls, topped with parmesan cheese (highly recommended!) and/or red pepper flakes.
SEMI-PRO TIPS (since let’s be real, I’m definitely not a “pro”):
For anyone else who struggles with dicing a red onion into small enough pieces (plus doing so with your eyes burning...) check out this YouTube video from Supremo--it's life-changing!
The original recipe calls for a teaspoon of coarsely chopped rosemary leaves to be added with the rest of the seasonings. I left it out, I’m not a rosemary fan, but if you are, give it a try!
To you gnocchi fans out there, I’d love your input on your favorite ways to prepare gnocchi. Is it better boiled or baked? If you give this one a try, let me know what you think! And please send other recipe ideas my way, especially vegetarian ones--I’m building my Meatless Monday recipe list!