Gnocchi with Roasted Eggplant and Peppers

Gnocchi definitely hits the spot when you’re in the in the mood for carbs. C’mon! How much more carb-y can you get than pasta filled with mashed potatoes? But, you can still make a balanced meal by throwing in a bunch of colourful vegetables.

Here’s the recipe for Gnocchi with Roasted Eggplant and Peppers.

Ingredients:

  • cooking oil

  • 16 oz package of gnocchi

  • 1 big eggplant

  • 2 bell peppers diced

  • 1/2 a large onion diced

  • 1 bay leaf

  • 1 tablespoon of dried rosemary

  • 4 cloves of garlic

  • 1 jalapeno pepper

  • 2 teaspoons of smoked paprika

  • 1 cup of Romano cheese

  • salt

 

Method:

  • Heat the oven to 400°F and roast the eggplant, bell peppers, jalapeno and garlic for 30 minutes. The vegetables will be lightly roasted but still firm and then you can puree them.

  • Cook your gnocchi according to the instructions and set them aside. Save 1 cup of the water that the gnocchi was cooked in.

gnocchi5

  • Heat some oil in an oven safe pan and add the onions, bay leaf and rosemary. Cook for about 5 minutes and then add the puree. Cook the puree for 10 minutes and then add the gnocchi, pasta water, paprika and salt to taste.

 

  • Top it with cheese and bake it for 30 minutes.

 

gnocchi1

 

Enjoy!

 

 

 

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