Sheet Pan Cauliflower Gnocchi & Roasted Vegetables

It’s safe to say that I may be hooked on sheet pan dinners after successfully making three of them. I finally made the gnocchi one I mentioned in the teriyaki chicken post from a few months ago and it was just as good as that one and as the rice and beans one. While the other two I made on a Sunday afternoon for lunch/dinner for the week, this one I made in under an hour after getting home from work one day. Being able to make dinner during the week that quick is always a good thing!

On a large sheet pan covered with aluminum foil and coated with non-stick cooking spray I combined a bag of Trader Joe’s frozen Cauliflower Gnocchi (I broke apart any large clumps and removed any ice and/or freezer burn from the gnocchi), a chopped red and orange pepper, chopped onion, and a pint of grape tomatoes. I then drizzled it with olive oil and sprinkled it garlic powder, dried oregano, dried basil, crushed red pepper, salt and fresh pepper. While the recipe had specific amounts of each spice I opted to sprinkle everything evenly with each and then gave it a good toss and placed the pan it in a 425 F preheated oven.

And after about 30 minutes dinner was ready.

I am not going to lie, I was shocked by how good this tasted. I had my doubts about the frozen gnocchi but all of that faded after the first bite. And the caramelized peppers added just the right amount of sweetness to the dish as well. All of the spices and ingredients worked so well together. This is one recipe that will be on repeat.

 

Sheet Pan Cauliflower Gnocchi & Roasted Vegetables

Ingredients:

1 12oz. bag of Trader Joe’s Cauliflower Gnocchi*

1 pint grape tomatoes

1 red bell pepper, chopped

1 orange pepper, chopped

1/2 red onion, chopped

3 tablespoons olive oil

1 teaspoon garlic powder**

1/2 teaspoon salt**

1/2 teaspoon fresh black pepper**

1/2 teaspoon dried oregano**

1/2 teaspoon dried basil

1 pinch crushed red pepper

 

*Instead of frozen cauliflower gnocchi you could also use a 16oz. package of uncooked potato gnocchi. If using unfrozen gnocchi, roasting time is reduced to 20 to 25 minutes. If using frozen gnocchi, there is no need to thaw it before using. Just make sure the gnocchi is not clumped together and remove any large pieces of ice and/or freezer burn.

**As I mentioned, I didn’t measure out my spices, I sprinkled the gnocchi and vegetables evenly with each.

 

Directions:

Preheat the oven to 425 F. Line a large baking sheet with aluminum foil and spray it with non-stick cooking spray.

Spread the gnocchi, tomatoes, peppers and onions on the sheet and drizzle with the olive oil. Sprinkle the seasonings over everything and toss together.

Roast in the oven for 25 to 30 minutes, or until the tomatoes are bursting and the peppers are soft and caramelized.

Serve immediately.

Recipe slightly modified from How Sweet Eats

Roasted Butternut Squash & Sweet Potato Soup

The temperatures have begun to drop and it’s the perfect excuse to make warm and hearty soups, albeit I made this soup last week on a rainy day, which as we all know is also a perfect day for soup. I’ve actually made this soup a few times before after coming across it on a fellow blogger’s blog last year, but, this was the first time that I made the soup by roasting a whole butternut squash as opposed to the prepackaged chopped ones you sometimes see in the produce area and as crazy as it sounds, it made such a difference in the flavor.

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Luckily the butternut squash wasn’t as difficult to slice as the pumpkins were for the homemade puree I made. Granted the two slices weren’t perfectly equal but they were close enough. After I sliced them I cleaned out all of the pulp and seeds and placed the two halves on a baking sheet and drizzled them with olive oil and a pinch of salt and pepper. I roasted them in a 425 F preheated oven for just shy of an hour, until they were fork tender.

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Along with the butternut squash I also roasted a large sweet potato which I peeled and cubed, the roasting time for the potato was considerably less, about 20 minutes. Once the butternut squashed cooled I removed the peel and chopped it into cubes as well. Of course I couldn’t help but trying a piece and it was absolutely delish. Roasting vegetables really brings out their inner sweetness.

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I then gathered all of the ingredients I needed for the soup along with the squash and sweet potato; 2 diced onions, minced ginger, coconut milk and vegetable stock.

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Now on to making the actual soup… I began by sautéing the onion and ginger until the onions were translucent. I then added in the cubed squash and sweet potato and finally the vegetable stock. Once I brought it to a boil over medium heat I reduced the heat to low and let the soup simmer for 20 minutes.

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And finally using a handheld blender (immersion blender) I pureed the soup until it was smooth and then stirred in the coconut milk.

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I cannot say enough good things about this soup… There is sweetness from roasting the squash and the sweet potato and a hint of ginger that makes this soup so delicious. Another plus, it’s great for many who follow different types of diets… Its vegan, gluten-free, dairy-free and all around healthy. Even those of you who are not keen on veggies will find this soup tasty!

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Roasted Butternut Squash & Sweet Potato Soup – adapted from here

Ingredients:

1 butternut squash sliced in half and pulp and seeds removed

1 large sweet potato, peeled and cubed

2 medium-sized onions, peeled and diced

2-inch piece of ginger, peeled and minced

4 cups vegetable stock

3/4 cup coconut milk

Kosher salt and fresh ground pepper

Olive oil

Directions:

1. Preheat oven to 425 F.

2. Drizzle olive oil over squash and sweet potato; add a pinch of salt and pepper. Place squash cut side down onto a baking sheet. On another baking sheet lay out the sweet potatoes. Cook the sweet potatoes for about 20 minutes, or until fork tender. Cook the squash for about 50 minutes, once again until fork tender. Remove from the oven and let cool for a few minutes.

3. In a large pot, heat a tablespoon olive oil over medium heat. Add the onion and ginger and sauté for 5 minutes, or until the onions are translucent.

4. Remove the peel from the squash and roughly cut it into large cubes and add it to the pot with the onions and ginger along with the sweet potato.

5. Add the vegetable stock and bring to a boil. Lower heat and let the soup simmer for 20 minutes, making sure the squash is tender.

6. Using a handheld blender, puree the soup. Add the coconut milk and stir.