Gnocchi with Roasted Garlic & Vegetables

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Store-bought gnocchi is blended with roasted delicata squash, shallots, cremini mushroom, and spinach.  A roasted garlic white wine sauce clings to Gnocchi with Roasted Garlic & Vegetables, ensuring every bite is savory and delicious.

The convenience of store-bought gnocchi plus the ease of roasting vegetables creates a delicious meal with a variety of flavors and textures.  Roasting caramelizes the surface and enhances the natural sweetness of vegetables.  If you like the ease of roasting vegetables and combining them with pasta, try https://tenpoundcakecompany.com/penne-with-roasted-cauliflower.

The Red pepper flakes add a spark of spice and capers bring a hit of tanginess.  A few shavings of Pecorino Romano cheese give a sharp, nutty, and salty taste to the meal.

What is gnocchi

Gnocchi are dumplings made with semolina, ricotta,  or potatoes.  The recipe of this Italian specialty will vary from region to region.  Fresh gnocchi is generally eaten the day it is made because it can discolor and become sticky if not cooked.

Store-bought gnocchi has a longer shelf life.  It can be found with fresh pasta, sometimes near the deli section.  Bags of gnocchi can also be found in the freezer section with other pasta such as ravioli.

However, in the dried pasta aisle with jars of sauce, you can find shelf-stable gnocchi.  Sealed in a vacuum-packed bag, this gnocchi has a shelf life of up to 2 years.  Once the package is opened though, the gnocchi needs to be prepared and eaten.

How to cook gnocchi

There are a few ways gnocchi is prepared.  Fried gnocchi involves placing the dumplings in a pan of oil or butter and cooking them until they are browned and crispy.

Sheet pan recipes involve placing the gnocchi among vegetables and roasting them in the oven.  The texture of the gnocchi will be different - crispy on the outside and chewy in the middle.

And thirdly, you can boil gnocchi.  It only takes about 2 minutes to cook gnocchi once the water has come to a boil.  When the individual gnocchi is floating to the top of the water, remove them with a slotted spoon.  Overcooking gnocchi results in mushy and watery dumplings.

Easy gnocchi sauce with roasted vegetables

Roasting the vegetables is an easy step in preparing a hearty sauce for the gnocchi.  However, roasting the garlic will take about 45 minutes, so plan accordingly.  You can always roast the garlic ahead of time.   This makes it easier to squeeze out the pulp since it has cooled.  Right out of the oven, roasted garlic pulp is like lava.

Ingredients for Gnocchi with Roasted Garlic & Vegetables

• garlic
• olive oil
• delicata squash
• cremini mushrooms
• shallots
• baby spinach
•  white wine
• red pepper flakes
• fresh thyme
• capers
• Pecorino Romano cheese
• 2 packages of gnocchi, about 2 pounds

Delicata Squash

This autumn squash is rich and sweet with a creamy texture.  Available from late summer to early winter, delicata squash is easy to prepare for roasting.  Since the skin is thin and edible, there is no need for peeling.

I find it is easiest to cut the squash in half first, then each half so that you have 4 quarters.  Remove the stringy pulp and the seeds with a spoon.  Now you can cut the squash into half moons.

How to prepare the roasted vegetable sauce

• Preheat the oven to 425°.
• Cut off the top of each head of garlic, exposing the cloves.

• Place each clove on a piece of foil. Drizzle 1 teaspoon of olive oil over the garlic head, letting it drip into the cloves. Wrap the garlic in the foil and place in the oven. Roast for 45 minutes, until the garlic is soft and lightly browned.

Prep the vegetables

• While the garlic is roasting, prep the vegetables. Peel the shallots and cut them into ¼-inch slices.
• Cut each cremini mushroom into quarters.
• Cut the delicata squash into quarters. With a spoon, remove the seeds and stringy pulp. Cut each quarter into ¼-inch half moons.

• Place the vegetables on a sheet pan. Toss with 3 tablespoons of olive oil, 1 teaspoon of kosher salt, and ½ teaspoon of ground black pepper.
• Put the sheet pan in the oven and roast the vegetables for 12 minutes. Toss the vegetables to flip them over to roast evenly. Take out of the oven after 12 more minutes.

• While the vegetables are roasting, bring a stock pot of water to boil. Liberally salt the water. Following the package directions for cooking the gnocchi, add it to the boiling water. When the gnocchi starts to float, take them out of the water. Reserve 1 cup of the pasta water.

Combine the roasted garlic white wine sauce

• Squeeze the roast garlic into a large saute pan over medium heat. Add ½ cup of white wine. Using a whisk, combine the roasted garlic with the wine.

• Increase the heat to medium-high. Continue to stir the garlic and wine, until the wine is absorbed.
• When all the wine is absorbed, add ½-cup of olive oil to the pan. Reduce the heat to medium.
• Add ¼ teaspoon of red pepper flakes to the oil. After 1 minute, add the pasta water to the pan, stirring everything with a whisk.
• Add the cooked gnocchi to the pan. Carefully, stir the gnocchi into the sauce.

Combine all the ingredients

• Add roasted vegetables to the pan, carefully stirring with the gnocchi.
• Add the fresh thyme leaves to the gnocchi, stirring to incorporate.
• Add the baby spinach. The spinach will wilt as you stir it into the sauce.

• Add the capers to the pan.
• Adjust the seasoning to your liking. The pasta water is salty so you may not need to add any more salt.
• Top with shaved Pecorino Romano when serving.

A hearty meal for a cold evening

Gnocchi with Roasted Garlic & Vegetables is a filling and warming meal, perfect for a cold evening.  The vegetables add rich and sweet notes along with a creamy texture.

The roasted garlic and white wine clings to the gnocchi, bathing each piece in the glistening sauce.  Make sure to add a few shavings of Pecorino Romano cheese for a salty and nutty garnish.

Notes

This is a great vegetarian or vegan dinner option, minus the cheese.

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