A comforting dish that’s full of nutrients!
Every winter, I struggle with a decline in motivation to cook healthy meals. Between the cold weather, comfort food cravings, and endless activities, it can be a real challenge. So, I’m always on the lookout for easy, warm, and nutrititous dinners to prepare for weeknights. This roasted winter veggie gnocchi is one of my absolute favorites and I’m very excited to share it with you all! It’s packed with healthy seasonal vegetables, topped with delicious parmesan and walnuts, and it’s even vegetarian! Get ready for an easy, hearty, and comforting winter pasta dish that is filled with wonderful flavors!
Get Your Boost of Winter Veggies
We start this easy dish by prepping our winter veggies. I chose them for this recipe because they’re in season, which means I’m choosing produce that is local and reasonably priced. Of course I also wanted to use them because they really bring bold, hearty flavors to this dish. Vegetables like butternut squash, parsnips, and brussels sprouts are high in fiber and antioxidants, keeping you healthy and satisfied in the colder weather! When blended with warm spices like sage and thyme, this dish provides a wonderful, belly-warming sensation as well.
For the Love of Gnocchi
I love gnocchi in the winter because it’s hearty yet cooks really quickly. Less time cooking means less effort on cold winter nights, and that sounds good to me! If you’re feeling motivated, you can try to make your very own gnocchi with our simple homemade gnocchi recipe! If you are making your own, I suggest trying it with sweet potatoes or purple potatoes to add more color and sweet flavor to this dish.
How To Make This Roasted Winter Veggie Gnocchi
It’s so easy to make this simple gnocchi recipe. Prepare your veggies while your oven preheats to 400 degrees F. Toss them with olive oil and sage, then spread them out evenly over a lined baking sheet. Roast them for about 20 minutes, flipping once half way through, until they’re soft and golden in color.
While the vegetables are roasting, boil a large pot of water. Then, when the veggies have been removed from the oven, add the gnocchi to the pot and cook it for 2 to 3 minutes, until they’re all floating. Drain and combine the gnocchi with the vegetables, and top with spinach, olive oil, lemon juice, sage, thyme, and parmesan. Toss the ingredients together until everything is well combined and the spinach is slightly wilted. Serve and enjoy.
- 1 red onion in 1/2″ pieces
- 1 butternut squash in 1/2″ pieces
- 2 parsnips in 1/2″ pieces
- 2 cups brussels sprouts quartered
- 2 garlic cloves sliced
- 1 tablespoon olive oil
- 1 tablespoon sage chopped
- 1/2 pound gnocchi
- 1 cup spinach chopped
- 2 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon sage chopped
- 1 teaspoon thyme chopped
- 1/4 cup parmesan grated
- 1/4 cup walnuts chopped
Preheat oven to 400 degrees Farenheit.
Toss red onion, butternut squash, parsnips, brussels sprouts, and garlic with olive oil and sage.
Roast for 15-20 minutes.
Meanwhile, boil a large pot of water.
When veggies are done, pour gnocchi into the boiling water and cook for 2-3 minutes or until they are all floating.
Drain, reserving about 1/4 cup of pasta water, and return to the pot. Add veggies and the rest of the ingredients as well as the pasta water.
Mix well, top with walnuts, and enjoy!
SmartPoints (Freestyle): 14
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