Hearty Vegetable Sauce and Gnocchi

Hearty Vegetable Sauce and Gnocchi

A delicious end-of-summer recipe for a great family dinner! Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer’s market.
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Total Time 2 hours
Course Main Course
Cuisine American, Italian
Servings 8 servings
Calories 253 kcal

Ingredients
  

Vegetable Sauce

Gnocchi

  • 2 cups unbleached all-purpose flour
  • 2 cups potato* red or golden
  • 1 egg*
  • salt for the water

Instructions
 

Sauce

  • Preheat the oven to 425 degrees. Peel and cube the eggplant. Cut up the peppers and tomatoes. Then place the vegetables into a large bowl and add the olive oil, salt, and black pepper. Spray a baking sheet with non-stick spray and spread the vegetables evenly. Roast for 30 minutes stirring occasionally.
  • Finely chop the onion, carrots, and celery. Mince the garlic and set aside. In a large pot, on medium heat, add olive oil and then sauté the onions, carrots, and celery. Cook until the onions turn translucent and the carrots are tender. Add the garlic and spices. Cook for 1 minute then set aside.
  • Once all the vegetables have cooled add them into a blender (or use an immersion blender) and blend until smooth. Return to the pot and place on medium heat to keep warm.
  • Serve with pasta or gnocchi and top with fresh basil.

Gnocchi

  • Peel and half the potatoes and place into boiling water. Cook until tender then strain and rinse to cool.
  • Finely mash the potatoes. On a clean surface, put 2 cups of flour down and form a well.
  • Add the mashed potatoes to the well and start to knead together. Add the egg and knead.
  • If dough is sticking, add flour 1 Tbsp at a time until the dough is manageable.
  • On a floured surface flatten the dough into a long round log. Using a sharp knife cut into slices. Roll each slice lightly until it resembles a bite sized “pillow”.
  • In a large deep skillet of simmering salted water, cook the gnocchi until they rise to the surface, then simmer for 2 more minutes. Then place into a nonstick skillet and add the gnocchi with preferred sauce. Cook until sauce holds onto the gnocchi. Serve warm.

Notes

Adapted from: catchingseeds.com

Nutrition

Calories: 253kcalCarbohydrates: 43gProtein: 7gFat: 6gSaturated Fat: 1gTrans Fat: 1gCholesterol: 20mgSodium: 144mgPotassium: 606mgFiber: 5gSugar: 6gVitamin A: 3851IUVitamin C: 56mgCalcium: 38mgIron: 2mg
Keyword basil, bell pepper, carrots, celery, eggplant, garlic, herbs, onion, oregano, potatoes, thyme, tomatoes