#roasted gnocchi

[fridaysteak]

Starter of flageolet beans and tuna fish salad. Followed by pan fried peppered ribeye steak and roasted gnocchi with a porcini mushroom and Marsala sauce. 26/02/2017. England v Italy, Six Nations Rugby.

[ursulaismymiddlename]

[cookerina-blog]

Roasted vegetable gnocchi

I never thought to roast gnocchi until a friend of mine suggested, but by god it's good. This is the perfect mid-week dinner that takes minutes to prep and is satisfying and comforting.

What you need (per person/serving):

1/4 pack of ready made gnocchi (I use the stuff found in the fresh pasta section in Sainsbury's)

1 x courgette

1 x red onion

5 x chestnut mushrooms (or similar funghi)

1-2 x cloves garlic (depending on how large/strong they are, and how garlicky you like your food)

Olive oil

Salt and pepper

1 x tablespoon low fat creme fraiche

Handful freshly grated parmesan

Make it!

1. Pre-heat oven to 200 degrees.

2. Spread the gnocchi out in a dish or deep roasting tray.

3. Chop the veg into bite-sized pieces - ideally everything (including the gnocchi) is of a similar size - and add it to the dish/tray.

4. Pop the garlic into a crusher and add to the mix.

5. Drizzle over a little olive oil and season with salt and pepper. Go easy on the salt as you'll be adding a salty kick from the parmesan later.

6. Bake in the oven for around 20 minutes, or until the veg is cooked (but still with a little bite) - I tend to give everything a good shake around halfway through cooking so that nothing catches.

7. Once it's ready, take your dish out and put it over a very low flame on the hob (or transfer to a saucepan, depending on the dish you have used and how much washing up you want!) and add the creme fraiche and 2/3 of the parmesan. Stir until combined and everything is coated in a light sauce.

8. Serve up and sprinkle the remaining parmesan on the top.

YUM!