Roasted vegetable and potato gnocchi bake with avocado whip
Nutrition Info.(per serve)
- 1 large eggplantaubergineX, cut into 2cm pieces
- 1 medium red onion, cut into wedges
- 1 red capsicum, chopped
- 2 large courgetteszucchini, summer squashX, chopped
- spray olive oil
- cracked black pepper
- 250g punnet cherry tomatoes
- 500g fresh potato gnocchi
- ½ cup fresh breadcrumbs
- ½ cup grated parmesan
- 1 large avocado
- pinch nutmeg
- 1 small clove garlic
- ¼ cup toasted pine nuts
- 1 lime, zest and juice
- pinch salt
Total fat 25g
Saturated fat 5g
Dietary fibre 9g
1 Preheat oven to 180°C. In a large 26 x 34 x 7cm heavy baking dish, combine eggplant, onion, capsicum and courgette. Spray with olive oil and season with cracked black pepper. Bake uncovered for 20 minutes. Add tomatoes and bake for 15 more minutes.
2 Meanwhile, in a large pan of boiling water cook gnocchi following packet directions, or until they float to the surface. Remove with a slotted spoon. Add gnocchi to baking dish. Scatter over combined breadcrumbs and parmesan. Spray with olive oil, bake for 10 more minutes, or until golden and crunchy.
3 In a small food processor, place avocado, nutmeg, garlic, pine nuts and lime zest. Add 1 tablespoon lime juice and up to 4-5 tablespoons water. Process until smooth and creamy. Season with cracked black pepper and salt.
4 Serve roasted vegetable and potato gnocchi bake topped with avocado whip.
Make it gluten free: Use gluten-free breadcrumbs and check gnocchi and nutmeg are gluten free.
Make it vegan: Use Angelfood Parmesan. Check gnocchi and breadcrumbs are vegan.
You could add some fresh oregano or basil to the veges before roasting if you like.