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!