5/14

Honey-Roasted Veggies + Gnocchi

Comfort Foods, Food, Meal Ideas, Veggie Based
By Emma Chapman

Honey roasted veggies + gnocchi (click through for recipe) Gnocchi is among the list of favorite foods at our house. We LOVE gnocchi. Tiny potato dumplings that cook in minutes and taste like heaven? Uh, yes please.

You can totally make your own gnocchi (see here), or you can buy a pre-made gnocchi at many grocery stores. I pretty much pick up some almost every week while grocery shopping.

Honey roasted veggies + gnocchi (click through for recipe) This particular meal pairs honey-roasted vegetables with gnocchi and chopped pistachios. This is a super colorful, healthy, and delicious meal that you can have ready in a little over 30 minutes. If you don’t have the vegetables, I recommend here you could easily substitute with whatever you do have available. For example, I think this would be absolutely awesome with broccoli. Adjust your roast time depending on the vegetables you have on hand.

Purple cauliflowerHoney-Roasted Veggies + Gnocchi, serves 2-3.

1 head of cauliflower
6-8 ounces brussels sprouts
3-4 cloves garlic, minced
16 ounces gnocchi (one package)
2/3 cup chopped pistachio nuts (roasted and salted)
1/3 cup olive oil
2 tablespoons honey
2 tablespoons butter
salt + pepper to season
1 lemon

Chop up the cauliflower and brussels sprouts into small, bite-sized pieces, and place in a large bowl. Combine the honey and olive oil in cup. Pour the mixture over the vegetables, making sure every piece gets coated in the mixture.

Place the veggies on a baking sheet lined with parchment paper. Sprinkle with salt and pepper. Roast at 375°F for 30-35 minutes. You can bake longer if you like your vegetables cooked more. Sometimes Trey and I like to really torch our vegetables, probably cooking out all the nutrients, I’m sure. 🙂

Honey roasted veggiesDuring the last 15 minutes of roasting the vegetables, get the gnocchi ready. Cook in boiling, salted water for 2-3 minutes. The gnocchi should begin to float when they’re done. Drain.

In a large skillet, melt the butter. Toss in the minced garlic and cook for 1 minute over medium heat. Now toss in the gnocchi. If they seem to stick to the pan, drizzle in a little olive oil or add a little more butter. Cook for another minute. Toss in the chopped nuts and cook for an additional 2 minutes.

How to make gnocchiOnce the vegetables are ready, toss everything together. Season with a little salt and pepper as needed. Serve with a wedge or two of lemon. Squeeze the juice over everything just before eating. Citrus for the win!

Honey roasted veggies + gnocchi (click through for recipe)I added just a little shaved parmesan cheese, but it’s really not necessary. I love the crunch of the nuts paired with the soft, chewy gnocchi. Yum! Make this for dinner next week—you’ll love it. Enjoy! xo. Emma

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Honey-Roasted Veggies + Gnocchi

Ingredients

  • 1 head of cauliflower
  • 6-8 ounces brussels sprouts
  • 3-4 cloves garlic minced
  • 16 ounces gnocchi one package
  • 2/3 cup chopped pistachio nuts roasted and salted
  • 1/3 cup olive oil
  • 1/4 cup honey
  • 2 tablespoons butter
  • salt + pepper to season
  • 1 lemon

Instructions

  1. Chop up the cauliflower and brussels sprouts into small, bite-sized pieces, and place in a large bowl. Combine the honey and olive oil in cup. Pour the mixture over the vegetables, making sure every piece gets coated in the mixture.
  2. Place the veggies on a baking sheet lined with parchment paper. Sprinkle with salt and pepper. Roast at 375°F for 30-35 minutes. You can bake longer if you like your vegetables cooked more. Sometimes Trey and I like to really torch our vegetables, probably cooking out all the nutrients, I'm sure.
  3. During the last 15 minutes of roasting the vegetables, get the gnocchi ready. Cook in boiling, salted water for 2-3 minutes. The gnocchi should begin to float when they're done. Drain.
  4. In a large skillet, melt the butter. Toss in the minced garlic and cook for 1 minute over medium heat. Now toss in the gnocchi. If they seem to stick to the pan, drizzle in a little olive oil or add a little more butter. Cook for another minute. Toss in the chopped nuts and cook for an additional 2 minutes.
  5. Once the vegetables are ready, toss everything together. Season with a little salt and pepper as needed. Serve with a wedge or two of lemon. Squeeze the juice over everything just before eating.

Credits // Author: Emma Chapman, Photography: Sarah Rhodes. Photos edited with Georgia of the Signature Collection. 

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