• 48ffc175a8e8bf9369c06d9101510236

Roasted Veggies And Creamy Potato Gnocchi

We created this recipe from a base grilled pasta recipe we did at Ted's house on the bay in Collingwood. Great dinner, all the girls did the grilling and we just assembled it over time in the kitchen.

Prep
Cook
Serves 2people
Ingredients
1
lb potato based gnocchi
14
cans grape tomatoes in sauce
1/2
cup shredded / grated jalapeno havarti cheese
1
medium green zucchini
2
jalapeno peppers, optional, red, green yellow peppers
1
medium vidalia sweet onion
1
medium bunch asparagus (hard ends removed
1
small bunch fresh spinach
spray can of olive oil
fresh herbs to taste
fresh parmesan cheese
Directions
1.
Boil salted water for gnocchi
2.
Preheat oven for roasting or BBQ for grilling
3.
Clean all fresh vegetables, cut into grilling pieces, large enough to handle with tongs
4.
Spray lightly all veggies with olive oil, and start roasting or grilling
5.
Once veggies are done, cut into bite-size pieces and keep warm, sprinkle with salt & pepper
6.
Cut, rip up fresh herbs
7.
Boil gnocchi until done, or until they float to the top of the pot, strain, immediately
8.
Add tomatoes, all veggies, all herbs, all cheese to pot & lightly mix.
9.
Serve on your favourite dish, add some fresh grated Parmesan cheese, and enjoy

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