Gnocchi with autumn vegetables
Easy
Serve hot
Print recipe
Ingredients
- Gnocchi (ref. D101) - 250 g
- Romanesco cabbage - 50 g
- Yellow and orange carrots - 1/2 pc. each
- Red onion - 1/4 pc.
- Parsnip - 1/2 pc.
- Brown mushrooms - 5 pcs.
- Olive oil - 1,5 tbsp.
- Thym - 1 branch
- Salt and pepper
Preparation
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Ingredients
- Gnocchi (ref. D101) - 250 g
- Romanesco cabbage - 50 g
- Yellow and orange carrots - 1/2 pc. each
- Red onion - 1/4 pc.
- Parsnip - 1/2 pc.
- Brown mushrooms - 5 pcs.
- Olive oil - 1,5 tbsp.
- Thym - 1 branch
- Salt and pepper
Gnocchi with autumn vegetables
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Preparation
Peel and cut the vegetables to the correct size so that they are all cooked at the same time. Blanch the vegetables.
Arrange the frozen gnocchi on a perforated GN and lightly oil them. Bake for 6 to 7 min. at 100°C with 100% steam.
Mix the vegetables and the gnocchi, oil slightly and season the preparation.
Bake at 180°C for +/- 20 min. and stir halfway through cooking.
Arrange nicely in a GN and decorate with some herbs.
Warming Tip
15 min. in the oven at 160°C with parmesan on top.