Roast vegetable & potato gnocchi bake with avocado whip

Serves: 6
Time to make: 55 mins (Hands-on time: 10 mins, Cooking time: 45 mins)

  • 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

Instructions

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.

Source: Healthy Food Guide

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