Gnocchi with Roasted Vegetables and Sage Butter
Ingredients
- 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
Directions
Roasted Vegetables
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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
Gnocchi
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After ca 35 minutes, add some olive oil to a big non stick pan over medium heat and add the gnocchi
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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
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Cook for another 5 minutes or until the gnocchi are done, covered in breadcrumbs and lightly browned
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Add the roasted vegetables from the oven to the gnocchi and stir well
Sage butter
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Add 4 tbsp. vegan butter to a small saucepan over medium-low heat
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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
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Add the sage butter (without the garlic) to the gnocchi and roasted vegetables and season with salt and pepper if needed
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ENJOY!
