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.

No ratings yet

Print Recipe Pin Recipe Add to Collection

Total Time 2

Course Main Course

Cuisine American, Italian

Servings servings

Calories 253 kcal

Ingredients

Vegetable Sauce

1 eggplant*
2 bell pepper*
2 tomato* medium, ripe
1 onion*
2 carrot*
4 cloves garlic*
3 tbsp olive oil
½ tsp red pepper flakes
½ tsp thyme* dried
½ tsp oregano* dried
1 cup vegetable broth or chicken stock
salt + pepper
basil*

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 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 more 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.
Add flour a tbsp at a time if the dough is too stick. Add flour until the dough is manageable.
On a floured surface flatten out the sticky dough. Using a sharp knife cut into slices. Roll each slice and then cut into small bites sized pieces.
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

Hearty Vegetable Sauce and Gnocchi