Roasted gnocchi and vegetables

Thursday, May 3, 2018. Author Matthew Kershaw

Roasted gnocchi and vegetables

This dish packs a big portion of low-glycemic carbohydrates, which are perfect for keeping your blood sugar in check. The squash is a rich source of both calcium and vitamin A, keeping your bones and your immune system healthy. This dish is tasty just on its own, or when accompanied with some slow-cooked beef for an added kick of protein.

Serves 4


1lb gnocchi (500g)
1 large eggplant/aubergine
1 large zucchini/courgette
1 butternut squash
1 large red onion
3 cloves garlic
3 sprigs rosemary
1 Tbsp olive oil  (15ml)
1/4lb gorgonzola cheese (100g)


  1. Preheat the oven to 200ºC/400F
  2. Peel the onion and the butternut squash, then remove the seeds from the squash.
  3. Chop the onion into 8 wedges and chop the veg into 1 inch (2cm) cubes, placing it all into a large roasting tray.
  4. Pull the leaves from two of the sprigs of rosemary and add to the veg, along with 2 tsp oil and some salt and pepper.
  5. Crush the garlic cloves (with the skin still on) under the flat side of a knife and add to the veg, then toss thoroughly to combine.
  6. In a separate roasting dish, add the gnocchi, 1 tsp oil (5ml), the leaves from the remaining sprig of rosemary and some salt and pepper.
  7. Place both trays in the oven (gnocchi on the bottom) and roast for 40 minutes, until the squash goes soft and the gnocchi turns golden and slightly crisp.
  8. Remove the garlic from the mixture and divide between four plates, then crumble some gorgonzola over the top before serving.

Nutritional profile per serving

Calories:  512 kcals
Protein:  14g  (11% of total kcals)
Carbs:  87g (68%)
Fats:   12g  (21%)

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