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Crispy pesto gnocchi with balsamic roast veg

A tray of crispy pesto gnocchi with balsamic roast veg

Joe Woodhouse

Crispy pesto gnocchi with balsamic roast veg

Name: Crispy pesto gnocchi with balsamic roast veg
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 large aubergine (about 400g), sliced into long, thin strips; 1 courgette (about 200g), sliced into long, thin strips; 2 red or yellow peppers deseeded and quartered; 200g cherry tomatoes; 1 tbsp olive oil; 2 tbsp balsamic vinegar; 2 garlic cloves minced; 1 tbsp capers drained and chopped; small handful of parsley chopped; small handful of basil chopped, plus extra to serve; 2 tbsp olive oil; 500g gnocchi (gluten-free, if needed); 60g pesto (about 4 tbsp; vegetarian, if needed)

Sophie Gastman

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Serves 4

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.5 out of 5.28 ratingsRate

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Pan-fried gnocchi and roasted veg dressed in balsamic, garlic, capers and herbs are perfectly matched with pesto – use shop-bought for ease, or make your own

High-fibre

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Ingredients

Nutrition

Units:

MetricUS

For the roasted veg

1 large aubergine

(about 400g), sliced into long, thin strips
1 courgette

(about 200g), sliced into long, thin strips
2 red or yellow peppers

deseeded and quartered
200g cherry tomatoes
1 tbsp olive oil

For the dressing

2 tbsp balsamic vinegar
2 garlic cloves

minced
1 tbsp capers

drained and chopped
small handful of parsley

chopped
small handful of basil

chopped, plus extra to serve

For the gnocchi

2 tbsp olive oil
500g gnocchi

(gluten-free, if needed)
60g pesto

(about 4 tbsp; vegetarian, if needed)

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Nutrition: Per serving

kcal426
fat16g
saturates3g
carbs58g
sugars10g
fibre8g

high
protein8g
salt1.33g

Method

step 1

Heat the oven to 240C/220C fan/gas 9 and line two baking trays with baking parchment. Arrange the aubergine, courgette, peppers and tomatoes in a single layer on the trays, making sure they’re not overcrowded (you may need to do this in batches). Drizzle over the olive oil, season with salt and pepper, and roast for 15-20 mins, checking occasionally to prevent burning.
step 2

Meanwhile, make the dressing by mixing the balsamic vinegar, garlic, capers, parsley and basil in a small bowl.
step 3

For the gnocchi, heat the olive oil in a large frying pan over a medium heat and fry the gnocchi for 5-7 mins until golden and crispy on the outside and soft in the middle.
step 4

Tip the roasted veg into a large bowl, toss with the dressing, then tip everything into the pan with the gnocchi. Spoon in the pesto and stir everything together until well-coated and warmed through. Serve topped with more chopped basil.

Recipe tips

Make it vegan

Use a plant-based pesto.

Store the leftovers

Roast the veg and coat with the dressing up to three days in advance. Store in an airtight container in the fridge. Reheat gently in a pan before adding to the hot, crispy gnocchi, along with the pesto.

Halve the recipe

I recommend making a full batch of the roasted vegetables. The leftovers are great in salads, sandwiches or on top of pizza.

Speed things up

Use shop-bought roasted veg mixes to save time. You can also boil the gnocchi first, then pan-fry for just a few minutes.

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A star rating of 4.5 out of 5.28 ratings

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