Gnocchi

• There's nothing more comforting than a big bowl of pasta on a cold night and this gnocchi recipe is my go to.
• It’s quick to prepare, can be cooked in a big batch and tastes delicious.
• I love it served with hummus, toasted pine nuts and rocket.

Prep Time: 10 minutes Cook Time: 15-30 minutes

Serves: 4-6

Nutritional information (if serving 6):

• Protein: 5.5g
• Fat: 6.5g
• Carbohydrates: 32g
• Calories:204

Ingredients:

• 1 packet of shop bought gnocchi
• 1 red pepper, seeds removed and cut into chunks
• 1 yellow pepper, seeds removed and cut into chunks
• 1 punnet of cherry tomatoes, halved
• 1 small red onion, peeled and cut into chunks
• 4 cloves garlic, minced
• Handful of fresh rosemary leaves, coarsely chopped
• Freshly ground black pepper and salt
• 2 tablespoons olive oil
• 30g grated dairy free Parmesan cheese, for serving

Method:

1. Preheat the oven to 180 degree and line a baking tray with parchment paper.
2. Place the gnocchi, peppers, tomatoes, onion, garlic, rosemary, salt, and a few generous grinds of black pepper in a large bowl.
3. Drizzle over the oil and toss gently to combine.
4. Pour the mixture onto the prepared baking sheet and spread out evenly.
5. Place in the oven and roast for 15 – 30 minutes, stirring halfway through.
6. To serve, spoon the gnocchi and vegetable mixture into individual bowls and garnish with the grated cheese.
7. Any leftovers can be stored in an airtight container in the refrigerator for up to 5 day.
   
   Recipe tip: This makes a super leftover lunch.