Imagine a dish that transforms ordinary winter vegetables into a culinary masterpiece that'll make your taste buds dance with joy! This Roasted Winter Veggie Gnocchi is not just a meal, it's a cozy embrace on a chilly day, combining the pillowy softness of Italian gnocchi with the caramelized goodness of roasted Brussels sprouts, butternut squash, and carrots. Whether you're a busy home cook or a culinary adventurer, this recipe promises to elevate your dinner game with minimal effort and maximum flavor.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 pound gnocchi
- 2 cups Brussels sprouts, halved
- 1 cup butternut squash, cubed
- 1 cup carrots, sliced
- 3 tablespoons olive oil
- Salt and pepper to taste
- Parmesan cheese for serving
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
- Prepare the vegetables by washing and cutting Brussels sprouts in half, cubing butternut squash into 1-inch pieces, and slicing carrots into uniform diagonal cuts to ensure even roasting.
- In a large mixing bowl, toss Brussels sprouts, butternut squash, and carrots with olive oil, ensuring each piece is evenly coated. Season generously with salt and freshly ground black pepper.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet, making sure they are not overcrowded to allow proper caramelization and roasting.
- Place the baking sheet in the preheated oven and roast vegetables for approximately 20-25 minutes, stirring halfway through to ensure even browning and prevent burning.
- While vegetables are roasting, bring a large pot of salted water to a boil for cooking the gnocchi.
- Cook gnocchi according to package instructions, typically 2-3 minutes or until they float to the surface. Drain immediately to prevent overcooking.
- Once vegetables are golden and tender, remove from oven and add cooked gnocchi directly to the baking sheet, gently tossing to combine and coat with roasted vegetable flavors.
- Transfer the roasted vegetable gnocchi to serving plates and generously sprinkle with freshly grated Parmesan cheese.
- Serve immediately while hot, garnishing with additional black pepper or fresh herbs like parsley or thyme if desired.
Tips
- Vegetable Cutting Matters: Cut vegetables into uniform sizes to ensure even roasting and caramelization.
- Don't Overcrowd the Pan: Give your vegetables space on the baking sheet to allow proper browning and prevent steaming.
- Season Generously: Don't be shy with olive oil, salt, and pepper - they're key to developing deep, rich flavors.
- Gnocchi Timing is Crucial: Cook gnocchi just until they float, and drain immediately to prevent a mushy texture.
- Fresh Cheese Makes a Difference: Use freshly grated Parmesan for the best flavor and melt.
- Optional Flavor Boosters: Consider adding garlic, red pepper flakes, or fresh herbs like thyme or rosemary for extra depth.
- Make It Your Own: Feel free to swap vegetables based on seasonal availability or personal preference.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 65g
Protein: 8g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 15mg
