ONE-PAN GNOCCHI WITH ROASTED MIXED VEGETABLES
RECIPE TYPE
Holiday, Vegetarian
SERVES
SERVES6 to 8
Prep: 10 min
Cook: 30 min
Ingredients
1 pkg (500g) frozen Longo’s Deluxe Blend Mixed Vegetables
1/4 cup Longo’s Mediterranean Extra Virgin Olive Oil
1 tbsp Longo’s Curato White Wine Vinegar
1 tbsp Longo’s Garlic & Herb Rub
1/2 tsp each salt and pepper
4 cups frozen Longo’s Gnocchi
2 cloves garlic, thinly sliced
1/2 cup Longo’s Essentials Low-Sodium Vegetable Broth
1 cup Longo’s Seriously Sweet Grape Tomatoes, halved
1 pkg (125g) bufala di bocconcini, drained and chopped (optional)
1/2 cup roughly chopped fresh Longo’s Organic Basil
Directions
Arrange vegetables in large bowl; pour hot water overtop and let stand for 5 minutes or until mostly thawed. Drain well. Halve sprouts and cut any large chunks of cauliflower into smaller portions.
Whisk oil with vinegar, spice blend, salt and pepper.
Scatter thawed vegetables, gnocchi and garlic in large roasting pan. Drizzle with oil mixture and toss to coat. Drizzle with vegetable broth and cover with foil.
Roast in preheated 400°F oven for 15 minutes. Uncover and stir in grape tomatoes. Roast, uncovered, for 15 to 20 minutes or until vegetables and gnocchi are tender and golden.
Remove from oven and scatter bocconcini, if using, and basil overtop.
Tip: For more protein, stir in 1 can (398mL) drained and rinsed Longo’s Organic Cannellini Beans.
NUTRITIONAL INFORMATION
Protein 6g | Fibre 5g |
Fat 12g | Sugar 9g |
Carbs 38g | Sodium 660mg |
