I only discovered gnocchi a couple of years ago (small potato dumplings often used in the place of pasta and usually boiled) and keep promising to make my own but never getting around to it. I will have to soon as finding vegan gnocchi is hard to do. The ones I can find are full of preservatives but needs must for now…
I really enjoy this mix of sweet roast vegetables (if you haven’t tried roasting cauliflower you are in for a treat) garlicy humus and fresh greens. There is not a lot of protein in this dish so I sometimes add a handful of cashew nuts a few minutes before taking it out of the oven. I also recently discovered a really nice chorizo substitute in Infinity Foods, Brighton that I am looking forward to trying here.
One packet gnocchi (500g)
Get oven good and hot. Peel veg and dice into 1cm pieces. Roast beetroot first as it will need a good 45 minutes. Drizzle with oil and cumin seeds, a little salt and pepper if you like and in the oven it goes.
After 20 minutes add the sweet potatoes, carrots and cauliflower. Throw in the gnocchi and give it a good shake.
In another ten minutes the broccoli can be steamed, stir fried or boiled.
When everything is cooked to your liking – another 10 minutes maybe put the spinach on the plate, mix up all the other veggies and pile over the spinach. Add a lovely dollop of homemade humus and serve with pitta, a side salad or just as it is.
This is great cold for lunch the next day as well.
Enjoy and leave your comments and ideas below 🙂