Oven-baked gnocchi with vegetables
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 834, total fat 38 G., saturated fats 19 G., proteins 28 G., carbohydrates 94 G., fiber 7 G., cholesterol 82 mg, sodium 685 mg, sugar 7 G.
Calories 834, total fat 38 G., saturated fats 19 G., proteins 28 G., carbohydrates 94 G., fiber 7 G., cholesterol 82 mg, sodium 685 mg, sugar 7 G.
You'll always be on top with this simple yet delicious dish from Jeff Mauro. He roasts fresh vegetables on the same baking sheet with store-bought gnocchi, drizzles everything with melted butter, and sprinkles with Parmesan and basil. Despite the use of pre-made ingredients, the dish has a truly homemade Italian feel.
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:
- 450 g frozen gnocchi
- 220g green beans, ends removed, coarsely chopped
- 140 g pancetta, cut into 1 cm pieces.
- 1 red bell pepper, cut into 2.5cm pieces.
- 1 small onion, cut into 1cm pieces.
- 0.5 tsp coarse salt
- 1/4 tsp freshly ground black pepper
- 6 tablespoons unsalted butter
- 6–8 fresh sage leaves
- 0.5 tbsp. grated parmesan
- Fresh basil leaves for serving
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Recipes with similar ingredients: green beans, gnocchi (dumplings), pancetta, sweet pepper, Parmesan cheese, sage, basil
Cooking the dish according to the recipe:
- Preheat oven to 220°C. Line a baking sheet with parchment paper.
- In a large bowl, combine the gnocchi, green beans, pancetta, red pepper, and onion. Spread the mixture in a single layer on the prepared baking sheet and season with salt and pepper. Cut 4 tablespoons of butter into pieces and sprinkle on top along with the sage leaves. Place the baking sheet on the center rack of the oven and bake, stirring occasionally, until the gnocchi are tender, 16–18 minutes.
- Melt the remaining 2 tablespoons of butter and keep warm. When the gnocchi are tender, drizzle with butter and gently fold with a silicone spatula. Transfer the gnocchi to a large serving bowl and sprinkle with Parmesan and basil.
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