A new staple has been added to Loepsie’s kitchen: a dish I keep returning to on days when I don’t really know what to make, something that turns out great every time with minimal effort. As you know, those types of recipes are my favourite to make and share, so here we are with another super simple, super easy and quick, healthy vegan recipe. It’s a delicious hearty roasted vegetable gnocchi with herbs that give it its fail-proof flavour.
Gnocchi is a food that I feel is often overlooked or forgotten. I myself hadn’t used it in years before I started making this dish, and that’s a shame as it’s so easy and quick to prepare! It takes just a few minutes to cook and has such a unique texture and flavour that goes with many different dishes and styles of cooking. Time to give these little dumplings some love!
Ingredients
1 aubergine (eggplant)
1 courgette (zucchini)
1 red bell pepper
1 yellow bell pepper
1 onion
2 cloves garlic
400g tin diced tomatoes
500g gnocchi
2 tsp rosemary (fresh or dried)
2 tsp thyme (fresh or dried)
1 tbsp balsamic vinegar
2 tbsp olive oil
salt & pepper
Serves 3
Pre-heat the oven to 200°C. Cut the onion into half-rings, finely chop the garlic, and dice the aubergine, courgette and bell peppers. Place everything in a large baking dish, and sprinkle with 2 tbsp olive oil. Toss everything so it’s evenly covered in oil. Add the diced tomatoes, balsamic vinegar, rosemary, thyme, and salt and pepper to taste. If you’re using fresh rosemary and thyme, just add the whole stalks and remove them before serving. Stir everything well, and place in the oven to bake for 20 minutes. Stir it all again half-way through baking. Meanwhile, boil the gnocchi for around 2 minutes, until it starts to float. Drain it off and when the vegetables come out of the oven, stir the gnocchi through.
Taking about 30 minutes to prepare and cook, roasted vegetable gnocchi really is a perfect dish for busy nights when you still want to get a good meal on the table. If you can’t get your hands on these specific colours of bell pepper, feel free to use two red ones or any other colour that you have. Whether you use dried or fresh rosemary and thyme does change the flavour a little, but I’ve found that both taste great so I just use whatever I have on hand.
Enjoy!
