What if you took your gnocchi out of the pot and into the oven ? Roasted alongside lovely zucchini, eggplant, and cherry tomatoes, they turn slightly crispy on the outside while remaining tender on the inside.
A few fresh basil leaves add a fragrant, herbal touch to this hearty, colorful, and crowd-pleasing dish.
Ingredients (serves 4) :
600 g gnocchi
2 zucchini
1 eggplant
250 g cherry tomatoes
1 red onion
2 cloves of garlic
Olive oil
A generous handful of fresh basil
Salt & pepper
Recipe :
Preheat the oven to 210°C. Wash the zucchini, eggplant, and cherry tomatoes. Cut the zucchini into half-moons, the eggplant into small cubes, and the cherry tomatoes in half. Thinly slice the red onion.
Arrange the vegetables on a large baking sheet along with the lightly crushed garlic cloves. Add the gnocchi directly onto the sheet.
Drizzle generously with olive oil, season with salt and pepper, and toss well to coat all the ingredients.
Roast for 25 to 30 minutes, stirring halfway through. The vegetables should be well-roasted, and the gnocchi lightly golden and crispy at the edges.
Once out of the oven, add a generous amount of fresh basil, roughly torn by hand. Drizzle with a final splash of "Création" olive oil.
Toss gently and serve immediately, garnished with a few extra fresh basil leaves.
Gourmet tip: for an even more indulgent version, add a few shavings of Parmesan or mozzarella just before serving.
Bon appétit !
