Cheesy Gnocchi Bake with Fall Veggies
Indulge in the cozy comfort of Cheesy Gnocchi Bake with Fall Veggies, a delightful dish that brings together soft and pillowy gnocchi with a medley of roasted seasonal vegetables. This easy-to-make recipe features butternut squash and Brussels sprouts, enveloped in a creamy blend of mozzarella and Parmesan cheese. Perfect for family dinners or gatherings with friends, this hearty vegetarian bake is sure to satisfy any palate. With its rich flavors and comforting texture, it’s an ideal choice for autumn meals that warm the heart.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 1 pound potato gnocchi
- 1 cup butternut squash, peeled and diced
- 1 cup Brussels sprouts, trimmed and halved
- 1 red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1.5 cups shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 1 cup marinara sauce
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and lightly grease a large baking dish.
- Toss the butternut squash, Brussels sprouts, and red onion with olive oil, thyme, salt, and pepper; spread on a baking sheet and roast for about 20 minutes until tender.
- Cook the potato gnocchi according to package instructions; drain well.
- In the prepared baking dish, combine the cooked gnocchi with the roasted vegetables and marinara sauce; mix gently.
- Top with shredded mozzarella and grated Parmesan cheese.
- Bake for 15 minutes or until the cheese is melted and bubbly.
Nutrition
- Serving Size: 1/6 of the bake (approximately 300g)
- Calories: 430
- Sugar: 6g
- Sodium: 560mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 5g
- Protein: 17g
- Cholesterol: 40mg
Find it online: https://dishzest.com/cheesy-gnocchi-bake-with-fall-veggies/