Gnocchi with Vegetables
Gnocchi with vegetables is a recipe featuring fresh ingredients from the Classic Sauce category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 handfuls mixed herbs (e.g., parsley; basil, mint)
- 50 g Parmesan
- 20 g Almond Kernels
- 50 ml olive oil
- Salt
- lemon pepper
- 1 kg waxy potatoes
- Salt
- Nutmeg (freshly grated)
- 150 g flour
- 1 egg
- flour (for working)
- 3 Carrots
- 300 g pumpkin (Hokkaido)
- 250 g Cherry Tomatoes
- 4 tbsp olive oil
- 0.5 lemon (juice)
- Salt
Instructions
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1.
Rinse the herbs and shake dry. Blend with roughly chopped parmesan and almonds in a blender until smooth. Add olive oil until a creamy paste forms. Season with salt and lemon pepper.
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2.
Preheat the oven to 180°C fan.
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3.
Wash potatoes thoroughly. Prick all sides with a fork and place on a baking tray lined with parchment paper. Bake for 45-50 minutes.
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4.
While the potatoes bake, peel carrots and cut into large pieces. Cut pumpkin into bite‑sized chunks and rinse tomatoes. Combine carrots and pumpkin in a baking dish. Toss with olive oil and lemon juice, season well, then add to the oven with potatoes and bake for about 40 minutes. Add tomatoes during the last 15 minutes.
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5.
Remove baked potatoes, let cool, peel skin off. Press through a potato masher and season with salt and nutmeg. Knead in flour and egg to form dough. Roll dough into finger‑thick strands, cut into ~3 cm pieces, shape into oval gnocchi, pressing lightly with a fork for the classic ridges.
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6.
Bring a pot of salted water to a boil and cook gnocchi 2-3 minutes until they float. Remove immediately with a slotted spoon and mix with roasted vegetables and pesto. Serve on warmed plates.
