:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/Lsgz_HQQFymZIEpxEZTt/ab6a66cd50cd07e76af5d17d6ae5ad.png "Savory Creamy Roasted Vegetable Gnocchi Bake")
Savory Creamy Roasted Vegetable Gnocchi Bake
Indulge your senses with this savory, aromatic roasted vegetable gnocchi bake. A blend of delectable roasted vegetables, creamy sauce, scrumptious gnocchi and cheese, this dish is sure to impress your loved ones. Crackling on top but soft and creamy inside, it's a dish for gatherings and chilly autumn nights.
Ingredients
- 500 gms of gnocchi
- 2 Red Bell Peppers
- 1 courgette
- 1 red onion
- 2 cloves garlic, minced
- 1 teaspoon of dried basil
- salt and black pepper to taste
- 2 tbls olive oil
- 2 tbls butter
- 2 tbls flour
- 2 cups of milk
- 1 Cup of grated cheddar cheese
- 1⁄2 Cup of grated mozzarella cheese
- Fresh parsley for garnish
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Directions
Preheat your oven to 200°C (400°F) and chop the red bell peppers, courgette, and red onion into small chunks.
Arrange these vegetables on a baking tray, sprinkle with minced garlic, dried basil, salt, and black pepper, then drizzle with olive oil. Roast for about 20 minutes.
In the meantime, cook the gnocchi according to package instructions, then drain and set aside.
In a large frying pan, melt the butter over a medium heat. Add flour and stir continuously to produce a paste. Gradually pour in the milk, stirring until it thickens.
Add the cheddar cheese to the sauce and stir until it fully melts to create a smooth, creamy sauce.
Combine roasted vegetables, cooked gnocchi, and sauce, and stir until thoroughly mixed.
Transfer the mixture into a baking dish, top with mozzarella cheese, and bake for another 20 minutes until cheese is melted and golden.
Garnish with fresh parsley before serving.
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TammersSavory Creamy Roasted Vegetable Gnocchi Bake
Indulge your senses with this savory, aromatic roasted vegetable gnocchi bake. A blend of delectable roasted vegetables, creamy sauce, scrumptious gnocchi and cheese, this dish is sure to impress your loved ones. Crackling on top but soft and creamy inside, it's a dish for gatherings and chilly autumn nights.
Preheat your oven to 200°C (400°F) and chop the red bell peppers, courgette, and red onion into small chunks.
Arrange these vegetables on a baking tray, sprinkle with minced garlic, dried basil, salt, and black pepper, then drizzle with olive oil. Roast for about 20 minutes.
In the meantime, cook the gnocchi according to package instructions, then drain and set aside.
In a large frying pan, melt the butter over a medium heat. Add flour and stir continuously to produce a paste. Gradually pour in the milk, stirring until it thickens.
Add the cheddar cheese to the sauce and stir until it fully melts to create a smooth, creamy sauce.
Combine roasted vegetables, cooked gnocchi, and sauce, and stir until thoroughly mixed.
Transfer the mixture into a baking dish, top with mozzarella cheese, and bake for another 20 minutes until cheese is melted and golden.
Garnish with fresh parsley before serving.
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