Gnocchi di Patate with Roasted Vegetables

A truly delicious way of serving gnocchi.

Recipe for Gnocchi di Patate with Roasted Vegetables, contributed by Mike Lewis

I always keep a couple of packs of gnocchi in the store cupboard. It makes a welcome change from pasta, and it's much quicker to cook. A 14-oz. (400 g) vacuum pack has a shelf life of two to four months, and served with a jar of warmed-up pesto, it provides a near-instant main course for two people.

There are several different kinds of gnocchi. The Romana variety is made from polenta or coarse semolina, while French gnocchi more closely resembles choux pastry. The type my local supermarket sells is gnocchi di patate, which, as the name suggests, is made from potato and flour.

This recipe takes a little longer to prepare than most gnocchi dishes, though it still requires less than 15 minutes hands-on time. The quantities given here will make a very satisfying dinner for two or a side dish for four.

• 4 tbsp. olive oil
• 1 large zucchini (courgette)
• 1 or 2 red peppers
• A few mushrooms
• 2 large tomatoes
• 1 clove garlic
• 2 tbsp. wine vinegar
• Juice of a small lemon
• 1 14-oz. (400 g) pack of gnocchi

Oven: Pre-heat to 375F, 190C.

Use half the olive oil to coat a large roasting tin. Then clean and slice the zucchini, peppers, mushrooms, tomatoes and garlic, and place in the tin. Mix the remaining oil with the vinegar and lemon juice, and sprinkle this on the vegetables.

Roast the vegetables in the oven for about half an hour or until cooked, turning occasionally.

During the last five minutes that the vegetables are cooking, bring a large pan of salted water to the boil. Add the gnocchi and bring back to the boil. After two to three minutes, the gnocchi will rise to the surface, at which point it is cooked. Remove from the heat, drain, add to the vegetables and serve.

Recipe for Gnocchi di Patate with Roasted Vegetables (June 2005)

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Quantities are given in American (cups), imperial (oz, fl oz) and metric (g, ml) units.  Do not mix the units - use one or other system throughout the recipe. 
See also How much does a cup weigh?
oz = ounces, fl oz = fluid ounces, g = grams, ml = milliliters, tsp = teaspoons, tbsp = tablespoons. 
Oven temperatures are given in degrees F (Fahrenheit) and C (Celsius).
For fan-assisted ovens, reduce the temperature by 20F or 10C.

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