Gnocchi with Roasted Vegetables & Sage Butter


Gnocchi with Roasted Vegetables and Sage Butter

Cook Time 55 minutes
Serves 4


  • 1 sweet potato, peeled and chopped
  • 1 zucchini, halved and sliced
  • 2 handful cherry tomatoes
  • 2 carrots, peeled and sliced
  • Olive oil
  • 1 tbsp dried rosemary
  • 1 tbsp dried oregano
  • 1000 g gnocchi
  • 1/2 cup bread crumbs
  • 1 bunch of sage leaves (ca. 1 handful), roughly chopped
  • 4 tbsp. vegan butter
  • 1 clove of garlic
  • Salt and pepper to taste


Roasted Vegetables

  1. For the roasted vegetables add chopped sweet potato, zucchini, carrots and cherry tomatoes to a baking dish and add 3 tbsp. olive oil, dried rosemary, dried oregano and some salt. Mix everything very well and roast the vegetables in the oven for ca 40-50 minutes (200°C) or until they are lightly browned


  1. After ca 35 minutes, add some olive oil to a big non stick pan over medium heat and add the gnocchi

  2. Cook them for ca 5-6 minutes, covered with a lid, stirring occasionally. Then add some more olive oil to the pan and add the breadcrumbs

  3. Cook for another 5 minutes or until the gnocchi are done, covered in breadcrumbs and lightly browned

  4. Add the roasted vegetables from the oven to the gnocchi and stir well

Sage butter

  1. Add 4 tbsp. vegan butter to a small saucepan over medium-low heat

  2. Once the vegan butter is melted, add the roughly chopped sage leaves and 1 clove of garlic (not peeled). Cook everything for 1-2 minutes or until the sage butter is light brown

  3. Add the sage butter (without the garlic) to the gnocchi and roasted vegetables and season with salt and pepper if needed

  4. ENJOY!

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