Gnocchi With Vegetables

Total Time
Prep 15 mins
Cook 20 mins

I had a similar recipe at a local winery, I loved it so much I came home and invented it. This is pretty close. Everyone I have made it for liked it, a good meal or side dish. I found no extra spices were needed and the juice from the veggies made a good sauce.

Ingredients Nutrition


  1. Cook gnocchi according to package directions.
  2. Put oil in a large pot and sauté onion and garlic on medium heat about 3 minutes, add peppers and sauté 5 minutes more.
  3. Add remaining veggies, cover and turn to low heat for 10-15 minutes or until tender.
  4. Add cooked gnocchi, milk, Parmesan and salt and pepper.
  5. Serve sprinkled with a bit more Parmesan.


Most Helpful

This is an excellent dish. I used only olive oil and not butter to saute the veggies. I also omitted the eggplant and instead used 2 small, sliced zucchini. I tossed in a small diced tomato with the sauteed veggies, too. I also used heavy cream instead of just milk to make a richer "sauce". I often prepare a side dish similar to this during the summer with garden produce. Adding the gnocchi makes it a complete meal that is rich and satisfying. Yum. We will make this again.

Ms B. February 12, 2008

Very very comforting, gourmet comfort food! I didn't change a thing, except for adding some freshly chopped basil to the mix. I also had someone grate the cheese for me, due to a run-in with a zester the night before, didn't want any more thumb in my food. I used a commercial frozen gnocci, but I think next time I'm going make my own pumpkin gnocci, it should really sing then! Tara, thanks for playing Zaar tag so I could snag this recipe!

Mirj September 20, 2002

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