Gnocchi with butternut squash and arugula on one baking sheet
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Serving size: 1 of 10 servings
Calories 232, total fat 13 G., saturated fats 3 G., proteins 6 G., carbohydrates 24 G., fiber 3 G., cholesterol 19 mg, sodium 389 mg, sugar 3 G.
Serving size: 1 of 10 servings
Calories 232, total fat 13 G., saturated fats 3 G., proteins 6 G., carbohydrates 24 G., fiber 3 G., cholesterol 19 mg, sodium 389 mg, sugar 3 G.
The convenience of store-bought gnocchi is undeniable, and this recipe makes it even easier. On a foil-lined baking sheet, combine the gnocchi with vegetables, olive oil, and herbs, bake until golden brown, and you'll have a delicious and healthy dinner without the hassle of dirty dishes. It's a perfect idea for a hassle-free dinner after work. But the dish is so vibrant and unique that you'll definitely want to make it for Sunday dinner with your family, too.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 package (450-500 g) of potato gnocchi
- 450 g peeled butternut squash, cut into 2 cm pieces (3-4 cups)
- 2 cups grape or cherry tomatoes
- 1 red onion, halved and sliced into 1cm thick half rings.
- 110 g pancetta, diced
- 4 cloves garlic, crushed
- 1.5 tsp finely chopped fresh sage
- 1.5 tsp finely chopped fresh rosemary
- 1/3 cup extra-virgin olive oil + extra for drizzling
- 4 cups fine arugula
- 1/4 tbsp. grated parmesan
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Recipes with similar ingredients: butternut squash, grape tomatoes, cherry tomatoes, gnocchi (dumplings), Parmesan cheese, arugula, sage, rosemary, pancetta
Cooking the dish according to the recipe:
- Preheat oven to 230°C. Line a baking sheet with heavy-duty foil.
- In a large bowl, combine the gnocchi, squash, tomatoes, red onion, pancetta, garlic, sage, rosemary, olive oil, salt and a little freshly ground black pepper.
- Spread the vegetables evenly on the baking sheet. Bake until the gnocchi, squash, and red onion are tender and lightly browned around the edges, and the tomatoes are blistered, 15 to 30 minutes.
- Scatter the arugula over the baking sheet and toss gently. Drizzle lightly with olive oil and sprinkle with grated Parmesan.
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