Roasted Vegetable Harissa Gnocchi

Roasting vegetables is a great way to unlock new flavours, give a great texture, and provide valuable nutrients to almost any dish. Plus, if you blend these roasted veggies up into a sauce, the veg dodgers will never know!

I used bell pepper, onion, courgette, and aubergine for this dish, though any veg you like or have on hand can be used. There are variations of cooking times depending on what veg you use, so here is a quick guide.

I'm a big fan of potato gnocchi; though you can make it at home, I find it much more convenient to buy it ready-made dried like this or from the fresh pasta section in the supermarket.

Check that it's dairy-free and egg-free; most brands I've found are, though it's always good to check when buying any pre-prepared goods.

Roasted Vegetable Harissa Gnocchi Recipe

2 servings

INGREDIENTS

• 200g Gnocchi
• 1 cup roasted veg (I used aubergine, bell pepper, onion, courgette)
• 1/2 tin chopped tomatoes
• 1 tsp harissa paste or 1 tbsp harissa spice blend
• 2 tbsp hummus
• 1 handful fresh coriander
• 1/2 lemon juice
• 1/2 cup water

METHOD

1. I pre-roasted my chopped veggies of choice with 1 tbsp of hemp oil for 45 mins.
   
2. Add the roasted veg to a frying pan, with the harissa, tinned tomatoes, water, harissa, and gnocchi. 
   
3. Cook for 7-10 mins until gnocchi is cooked through.
   
4. Stir in hummus, lemon juice, and chopped coriander. Cook a further 3 mins.

Serve

I also added chopped chili's and black cumin seeds for garnish and extra spice.

Blog post by Rose Wyles - The Vegan Nutritionist

For professional assistance with adopting a healthy and nutritious plant-based diet, go to www.thevegannutritionist.co.uk/nutritionconsulting