Crispy pesto gnocchi with balsamic roast veg
Serves 4
Easy
Prep:
Cook:
Pan-fried gnocchi and roasted veg dressed in balsamic, garlic, capers and herbs are perfectly matched with pesto – use shop-bought for ease, or make your own
Skip to ingredients
Units:
For the roasted veg
- 1 large aubergine(about 400g), sliced into long, thin strips
- 1 courgette(about 200g), sliced into long, thin strips
- 2 red or yellow peppersdeseeded and quartered
- 200g cherry tomatoes
- 1 tbsp olive oil
For the dressing
- 2 tbsp balsamic vinegar
- 2 garlic clovesminced
- 1 tbsp capersdrained and chopped
- small handful of parsleychopped
- small handful of basilchopped, plus extra to serve
For the gnocchi
Nutrition: Per serving
- kcal426
- fat16g
- saturates3g
- carbs58g
- sugars10g
- fibre8ghigh
- protein8g
- salt1.33g
Method
step 1
Heat the oven to 240C/220C fan/gas 9 and line two baking trays with baking parchment. Arrange the aubergine, courgette, peppers and tomatoes in a single layer on the trays, making sure they’re not overcrowded (you may need to do this in batches). Drizzle over the olive oil, season with salt and pepper, and roast for 15-20 mins, checking occasionally to prevent burning.
step 2
Meanwhile, make the dressing by mixing the balsamic vinegar, garlic, capers, parsley and basil in a small bowl.
step 3
For the gnocchi, heat the olive oil in a large frying pan over a medium heat and fry the gnocchi for 5-7 mins until golden and crispy on the outside and soft in the middle.
step 4
Tip the roasted veg into a large bowl, toss with the dressing, then tip everything into the pan with the gnocchi. Spoon in the pesto and stir everything together until well-coated and warmed through. Serve topped with more chopped basil.
