Gnocchi With Garlic & Herb Roasted Vegetables

We love gnocchi in red sauce as much as the next Italian family, but sautéed gnocchi are one of our favorite ways to cozy up. Toss with roasted veggies and make it a pasta night they won’t forget!

INGREDIENTS

• Marinade:
• 1/3 cup DeLallo Extra Virgin Olive Oil
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• Juice from one lemon
• Gnocchi:
• ½ pound fresh asparagus, chopped
• ½ pound fresh broccoli, chopped
• 1 yellow bell pepper, sliced
• 1 red bell pepper, sliced
• ½ pound baby Portobello mushrooms, halved
• 1 pound grape tomatoes
• 1 (16-ounce) package DeLallo Potato Gnocchi
• 2 tablespoons DeLallo Extra Virgin Olive Oil
• ¼ cup DeLallo Grated Parmesan
• ¼ cup fresh basil, chopped

DIRECTIONS

1. Preheat oven to 400˚F. Line a large baking sheet with parchment paper.
2. In a small bowl whisk together the ingredients for the marinade.
3. Place chopped vegetables in a large mixing bowl. Add marinade to the bowl and toss well to coat.
4. Arrange vegetables in a single layer on baking sheet. Roast for 30 minutes.
5. Bring a large pot of salted water to a boil. Cook gnocchi according to package instruction. Meanwhile, prep a pan with olive oil on medium-high heat. Once gnocchi are drained, sauté until golden brown, about 6-8 minutes.
6. Transfer gnocchi to a large serving bowl. Toss with hot roasted vegetables from the oven. Serve sprinkled with Parmesan cheese and fresh basil.