An ingredient almost past its date? Fine inspiration for culinary editor Anne. ‘When my son yells that the gnocchi is almost expired, I already know what we're having for dinner that night!’ That way, all she has to do is come up with an original sauce, because gnocchi alone is also so boring. She goes looking for what's left in the house and hoppa: vegan gnocchi with vegetables in tomato sauce. Tasty can be so simple!
Gnocchi with vegetables: Brussels sprouts and pumpkin
When I say that Brussels sprouts are one of my favourite vegetables, people usually look at me a bit strangely. Yes, as a child I already loved these green guys immensely. My mother often made a delicious cheese sauce with them. And no, not from a bag. Nowadays, I make the cheese sauce vegetarian. Super delicious over Brussels sprouts, but also over other vegetables. This time we do it differently, after all, I cook with what I have on hand: tomato puree and different kinds of vegetables. A new recipe is born: Gnocchi with vegetables in tomato sauce.
Original & vegan gnocchi with vegetables
So I often have Brussels sprouts in the house, because my children love them too. This superfood is packed with vitamin C, so eat lots of them. In the Netherlands, they are in season from October to February. A responsible choice in that period. Brussels sprouts combine very well with other vegetables, such as pumpkin. And I still had a lot of that lying around, because someone gave me a huge pumpkin and I don't just run out. Luckily, you can store pumpkin just fine!
Get started with this healthy gnocchi meal with winter vegetables like pumpkin and Brussels sprouts.
Gnocchi with vegetables in tomato sauce
Kitchenware
- wok pan or large frying pan
Ingredients
- 1 el olive oil
- 2 fluorescent paprika
- 1 el Italian herbs
- 1 small can of tomato puree
- 2 onions chopped
- 1 red pepper seeds removed and chopped
- 1 el green pesto
- salt to taste
- 500 gr pumpkin in pieces
- 500 gr sprouts halved
- 3 turnips in small pieces
- 4 stalks of celery in small pieces
- 8 large mushrooms in small pieces
- 5 vine tomatoes
- juice of 2 limes bio
- 1 cucumber in small pieces
- 1 jar green olives sliced
- 1 hand fresh chopped basil
- balsamic vinegar
- 500 gr gnocchi
Instructions
- Heat the olive oil in a wok or large frying pan.
- Fry the paprika, Italian herbs and tomato puree for about 1 minute over medium-high heat.
- Add the sliced onion, garlic and red pepper and fry for 2 minutes, keep stirring.
- Add the pieces of pumpkin, carrot and pesto. Mix well and put the lid on the pan. Let simmer for about 3 minutes.
- Meanwhile, blend the tomatoes with a little salt in a blender or with a hand blender to make tomato sauce.
- Turn down the heat. Add the tomato sauce, lime juice, Brussels sprouts and celery. Stir well again and then stew for 20 minutes on low heat with the lid on. Stir occasionally while it cooks.
- Meanwhile, in another pan, fry the mushrooms until brown, adding a splash of water if necessary so they brown well. Set aside.
- Prepare the gnocchi according to the instructions.
- When the large pan of vegetables is cooked after 20 minutes, turn off the heat and add the cucumber pieces, sliced olives, fried mushroom pieces and chopped basil. Stir to combine and leave to warm a little more.
- Before serving, mix in a generous splash of balsamic vinegar. Serve this rich vegetable dish with a ladle of gnocchi or mix the gnocchi into the winter vegetables.
Gnocchi with pan-fried vegetables
We ate the Brussels sprouts and pumpkin with gnocchi. Have you ever eaten this? It is an Italian type of pasta. The word gnocchi means ‘lump’. The best-known gnocchi is made of potato and wheat flour. It is a typical Italian dish and is normally served with a sauce of soft cheese or tomatoes.
More goodies with vegetables
- Delicious side dish: Moroccan-style carrots
- Nice and spicy: Chinese aubergine in szechwan sauce
- Crunchy and child-friendly: vegan cauliflower nuggets.
- Fresh and fruity: vegan smoothie bowl.
Photo credits: Anne van Twillert.
