Ingredients
Gnocchi with roast vegies
Method
Gnocchi with roast vegies
1.Preheat oven to 200°C/180°C fan forced. Line a baking tray with baking paper.
2.Arrange pumpkin, onion, capsicum and tomato on prepared tray. Spray with oil; season with salt and pepper. Bake for 30 minutes or until vegetables are browned and tender.
3.Meanwhile, cook gnocchi in a large saucepan of boiling salted water for 5 minutes or until they float to the surface. Using a slotted spoon, remove gnocchi as they surface, then divide among serving plates
4.Scatter vegetables and ricotta over gnocchi; drizzle with oil. Top with basil; serve at once.
Use regular tomatoes, cut into 2cm pieces. Substitute 400g penne or fusilli for gnocchi if you like. Roast vegetables ahead; reheat and toss with gnocchi just before serving.
Note