Vegetable Gnocchi with Roasted Balsamic Tomatoes

Vegetable Gnocchi with Roasted Balsamic Tomatoes is the perfect balance of healthy and indulgent. This recipe is packed with a bunch of hearty vegetables. To be honest, I have been trying to avoid going to the grocery store (hello snowstorm) and we are running low on groceries. We looked at what we had in the fridge and cupboards and came up with this super delicious dish.

Gluten Free Vegan Gnocchi

We always try to have gnocchi on hand. It is one of my go-tos when I don’t know what to eat and it is so quick to cook. I’m not going to lie, I absolutely love it with just some vegan butter and some parmesan on it. A little bit of a guilty pleasure but hey, we all have them

The gnocchi that we use is Le Veneziane Potato Gnocchi. It is gluten free and vegan, so just omit the parmesan cheese on top and you have a vegan dish. Otherwise, this meal is already vegetarian. The gnocchi comes in two trays so if you are only one person you don’t have to open a big package and waste any of it. This is also very convenient when cooking it as a smaller side portion.

We buy the gnocchi at FreshCo and it is in the gluten free section. I am sure other grocery stores sell it but I have’t been able to find it anywhere else. You can also always order it online. You can’t tell that it is gluten free or vegan. If you don’t tell a gluten eater, they won’t have any idea. The gnocchi floats to the top when it is done being boiled and are nice and fluffy when you bite into them, similar to gluten containing gnocchi.

Add in the Veggies!

We have been making it our mission this year to eat more vegetables. Any meal that we can add any vegetable into, we have. So as much as I have mentioned that I love to eat gnocchi with butter and cheese, we tried hard to add lots of vegetables in this recipe.

Matt and I (Karlee) literally used any vegetables that we had in the fridge that needed to be used up in this vegetable gnocchi. We love doing this and getting creative. Eating more veggies makes you feel great and knowing that you don’t have food going to waste because you found a use for them before they went bad, makes you feel even better.

So for this recipe we used, asparagus, we bought too much for a family dinner last week. Baby carrots, these are always great to have on hand. Cherry tomatoes, again love having these on hand and put them in everything. 1/2 a red onion leftover from a recipe we made last week. Lastly, spinach which I accidentally bought last week thinking we were making a recipe that needed it. When I got home I realized I made a mistake. So it was our goal to use it up any way we could, which included omelettes, salads, smoothies, pastas and now gnocchi.

If you try out this delicious vegetable gnocchi let us know in the comments below. For more dinner ideas, you may like Risotto with Roasted Tomatoes and Kale or Lentil Soup.

Print Recipe

Vegetable Gnocchi with Roasted Balsamic Tomatoes (Gluten Free and Vegan)

Vegetable Gnocchi with Roasted Balsamic Tomatoes, that is the perfect balance of healthy and indulgent. Packed with hearty vegetables while combining with fluffy bites of gnocchi. Gluten Free and Vegan.

Prep Time

15 minutes

Cook Time

30 minutes

Servings

people

Ingredients

• 500 grams gnocchi
• 1 jar pasta sauce we used Classico
• 2 cups cherry tomatoes
• 1/2 red onion sliced
• 4 cloves garlic sliced
• 2 tbsp balsamic vinegar
• 1 1/2 cups baby carrots sliced long ways
• small handful asparagus
• 2 cups spinach fresh
• 1 tbsp olive oil
• 1 tsp Vegetable Oil
• Salt to taste
• Black Pepper to taste
• 2 tbsp butter/margarine we used vegan Becel
• 1/4 Parmesan cheese optional

Prep Time 15 minutes Cook Time 30 minutes Servings people Ingredients 500 grams gnocchi 1 jar pasta sauce we used Classico 2 cups cherry tomatoes 1/2 red onion sliced 4 cloves garlic sliced 2 tbsp balsamic vinegar 1 1/2 cups baby carrots sliced long ways small handful asparagus 2 cups spinach fresh 1 tbsp olive oil 1 tsp Vegetable Oil Salt to taste Black Pepper to taste 2 tbsp butter/margarine we used vegan Becel 1/4 Parmesan cheese optional

Instructions

Prep

1. Set your oven to 475 degrees F. Wash all produce.
2. Slice red onion. Slice garlic (not minced)
3. Cut baby carrots length wise. Making sure they are all around the same size.
4. Cut your asparagus in half.
5. In a large pot bring 6 cups of water to a boil.
6. Once water is boiling, add in gnocchi. Once they float to the top they are done. Usually takes 3-5 minutes.

Oven

1. On a baking sheets lined with parchment paper place your wash and dried cherry tomatoes. Spread out slice red onion and sliced garlic.
2. Drizzle balsamic vinegar and olive oil on vegetables. Season with salt and pepper.
3. Using your hands or tongs, mix everything together so all the tomatoes are coated. Than spread out evenly on the baking sheet.
4. Pop in the oven for 25 minutes, flipping halfway through.

Pan

1. Place a large pan over medium high heat. Once hot add vegetable oil.
2. Add in carrots and cook for 5 minutes. They won't be fully cooked at this point.
3. Add in asparagus and fresh spinach. Season with salt and pepper. Cook for 5 minutes.
4. Turn stove off. Remove vegetables from pan and put aside.
5. Wipe down pan with paper towel.
6. Over medium heat place the pan back on the stove and add butter to pan.
7. Add boiled gnocchi into pan and toss in butter until it has turned golden brown.
8. Add vegetables back into the pan, also add in pasta sauce. Combine, stirring until sauce is warm.

Plating

1. Divide gnocchi and vegetables from pan into bowls, top with roasted balsamic tomatoes. Drizzle over the garlic, onions and any drippings from pan sheet. Top off with parmesan cheese is desired
2. ENJOY!

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