Dairy-Free and Nut-Free Pesto Gnocchi with Roasted Vegetables

Instructions

1. 1Preheat your oven to about 205°C (200°C). On a large baking sheet, combine the 1 cup of broccoli florets, 1 bell pepper cut into 2.54 cm pieces, and 1 cup of cherry tomatoes. Drizzle with 2 tablespoons of olive oil, then sprinkle with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper; toss everything together until evenly coated.
2. 2Place the baking sheet in the preheated oven and roast for 20 to 25 minutes, or until the vegetables are tender when pierced with a fork and show slight browning and caramelization on their edges.
3. 3While the vegetables roast, fill a large heavy-bottomed pot with at least 4 quarts of water and bring it to a rolling boil over high heat. Carefully add the about 450 g of gnocchi to the boiling water; cook for 2 to 4 minutes, or until the gnocchi float to the surface and appear plump.
4. 4While the gnocchi cooks, heat the remaining 1 tablespoon of olive oil in a 25.4 cm skillet over medium heat. Add the 2 cloves of minced garlic and sauté for 30 to 60 seconds, stirring constantly, until the garlic is fragrant and lightly golden, being careful not to burn it.
5. 5Drain the about 450 g of gnocchi thoroughly using a colander, then add it to the skillet with the sautéed garlic. Add the 0.5 cup of dairy-free pesto to the skillet, then toss gently for 1 to 2 minutes until the gnocchi are evenly coated and heated through.
6. 6Divide the pesto gnocchi among four plates and serve immediately with the roasted 1 cup of broccoli florets, 1 bell pepper, and 1 cup of cherry tomatoes.

Substitutions

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