Roasted Veggie Gnocchi

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This Gnocchi is so perfect for a quick and easy weekday dinner. It is also great as leftovers for lunch! I start by cutting the peppers into 1 inch squares and placing on a baking sheet lined with parchment paper. I’ll drizzle the olive oil along with some oregano, salt and pepper and place in the oven at 375°F. Depending on how tender you like you veggies, leave them in for 30-40 minutes. I usually leave them in for around 35 minutes, flipping the veggies half way.

Boil a pot of water and cook the gnocchi according to the directions on the package. They do not take long to cook so keep an eye on them! Once the gnocchi is cooked, drain the water and add the “butter”. I use Melt Organic’s Spread. Its amazing and made from a natural ingredients. Highly recommend! After the “butter” is melted, I’ll add in more dried oregano, dried basil, chili flakes, a bit of salt and pepper, and vegan parmesan. I used Earth Island’s Dairy Free Parmesan. I used the shredded one but the grated one is just as good! I usually don’t add too much salt because the butter and parmesan already contain a bit of salt but add a little at a time until it is to your liking! Lastly, I’ll add in the roasted veggies and serve.

1 Red Pepper

1 Orange Pepper

1 Yellow Pepper

1/2 Red Onion

1 1/2 tbsp Olive Oil

3 1/2 tsp Dried Oregano

2 Packaged Gnocchi (1000g)

1/4 cup Dairy Free “Butter” (Melt Organic’s Spread)

1 1/2 tbsp Minced Garlic

1 tbsp Dried Basil

1 tsp Chili Flakes

1/2 cup Earth Island’s Dairy Free Parmesan

  1. Preheat oven to 375°F. Cut 1 red pepper, 1 orange pepper, 1 yellow pepper, and 1/2 a red onion into 1 inch squares. Toss veggies in 1 1/2 tbsp of olive oil, 1 1/2 tsp of dried oregano, and salt and pepper.

  2. Line a baking sheet with parchment paper and spread the veggies on top. Roast in the oven for 30-40 minutes, flipping half way.

  3. Boil a pot of water and cook gnocchi according to package. Drain the gnocchi and place back in the pot.

  4. Combined gnocchi, 1/4 cup “butter”, 1 1/2 tbsp of minced garlic, 2 tbsp of dried oregano, 1 tbsp of dried basil, 1 tsp chili flakes, and 1/2 cup of vegan parmesan.

  5. Stir in roasted veggies and serve.

mains, recipesArianna Erridgeitalian, gnocchi, peppers, onionComment