Roast vegetable & potato gnocchi bake with avocado whip
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Time to make:
55 mins (Hands-on time: 10 mins, Cooking time: 45 mins)
$3.50 per serve
(at time of publication)
Full ingredients list:
1 large eggplant, cut in 2cm pieces
1 medium red onion, cut in wedges
1 red capsicum, chopped
2 large zucchini, chopped
250g vine-ripened cherry tomatoes
500g fresh potato gnocchi
½ cup fresh sourdough breadcrumbs
¼ cup grated parmesan
1 large avocado
Pinch of nutmeg
1 small garlic clove
¼ cup toasted pine nuts
Zest & juice of 1 lime
Nutritional information (per serve)
Instructions and steps:
1 Preheat the oven to 180°C. Combine the eggplant, onion, capsicum and zucchini in a large 26 x 34 x 7cm heavy baking dish. Spray with olive oil and season with cracked black pepper. Bake uncovered for 20 minutes. Add the cherry tomatoes and bake for a further 15 minutes.
2 Meanwhile, cook the gnocchi in a large pan of boiling water according to packet directions, or until they float to the surface. Remove gnocchi with a slotted spoon. Add gnocchi to baking dish. Scatter over combined breadcrumbs and cheese. Spray the tray bake with olive oil, bake for a further 10 minutes, or until golden and crunchy.
3 Place avocado, nutmeg, garlic, pine nuts and lime zest in a small food processor. Add 1 tablespoon of lime juice followed by up to 4–5 tablespoons of water. Process until smooth and creamy. Season with cracked black pepper and add a pinch of salt.
4 Serve roasted vegetable and potato gnocchi bake topped with avocado whip.
To add extra flavour, you could add fresh oregano or basil leaves to the vegetables before roasting.
About this recipe
First published: June 2019