Leftover Roasted Vegetable Gnocchi

If you haven't tried making your own gnocchi then why not? These leftover roasted vegetable gnocchi are a brilliant way of using up any leftover vegetables after a roast dinner. They're much easier to make than you might think and if your kids will eat gnocchi then they're a brilliant way of getting them to eat some hidden veggies too!

One of the ways I love eating vegetables the most is roasted. The only problem is, I often end up with leftover roasted vegetables. And what can you do with leftover roasted vegetables?

Well, one great way to use up leftover roasted vegetables is to make them into gnocchi. This is especially good with squash such as butternut squash and pumpkin as well as root vegetables like carrots, parsnips and sweet potatoes. These root vegetables are perfect for adding a little extra goodness into homemade gnocchi.

Not only, do they make the gnocchi that little bit more nutritious, they also make it a gorgeous colour. Of course, I'm sure you could add leftover broccoli too but as we eat with our eyes, I definitely think it's one of those meals where thinking about the colour of the veggies as well as the taste is important.

What ingredients do you need for roasted vegetable gnocchi?

To make these roasted vegetable gnocchi you'll need:

• Cooked potato - You can use boiled peeled potatoes and then mash them or bake them and scrape the cooked potato out of the skins. If you boil them it's best to let them cool a little in a colander before mashing them so the extra liquid evaporates. You really don't want the gnocchi mixture to be too watery as you'll need to add extra flour which will then make the gnocchi feel heavier. You also need to make sure that you use a floury variety of potato such as Maris Piper, King Edward or Desiree varieties
• Leftover roasted vegetables - I use a mixture of carrots, parsnips and sweet potato. You could also use squash or just one kind of vegetable.
• Egg
• Seasoning - Just a little salt and black pepper if you like it as much as I do

If you choose to make the same simple garlic butter sauce you'll need:

• Parmesan - This can be replaced by grana padana or another hard strong cheese.
• Garlic - You need fresh garlic for this so you can thinly slice and fry the garlic to flavour the buttery sauce.
• Butter - Salted or unsalted is fine.
• Vegetables - The vegetables are totally optional! I like to steam some green vegetables and stir them into the garlicy gnocchi at the end as they are a nice contrast to the heartiness of the gnocchi. Green beans or broccoli both work really well. I also like it without any vegetables!

How to make leftover roasted vegetable gnocchi

There is full recipe card further down the post but basically you need to start off with some roasted vegetables and turn them into a smooth paste. You can do this by blitzing them in a food processor or pushing them through a sieve or potato masher.

You also need some potato. I wouldn't suggest using leftover mashed potato as it often has lots of butter or milk added. Instead, bake some potatoes ( a floury variety) and take out the potato from the skins or boil the potatoes and let them dry a little before mashing with a potato ricer.

Once you have the potato and vegetable paste, put them in a bowl with the flour, seasoning and egg. Mix together with a wooden spoon until you get a smooth dough.

Sprinkle lots of flour on the work surface, divide the dough into 4 pieces, then roll/pull the dough out gently to form a sausage shape. Cut the dough into pieces about a centimetre long. If you want, you can press down on each one with a fork to form those traditional indentations on the gnocchi.

At this stage it is best to let the dough rest for a short time in the fridge before boiling it. I put it in a single layer on a floured baking tray so the pieces don't stick.

Boil a large pan of water and add the gnocchi, in two batches if necessary. They will cook in about 3 minutes and when they are all floating on the surface of the water they are ready.

At the same time, melt the butter in a large frying pan and fry the garlic for a couple of minutes. Make sure it doesn't burn. When the gnocchi are done, add them to the pan with the butter and garlic.

If you have also cooked some green vegetables such as green beans or broccoli, add them to the pan too.

Can you adapt this vegetable gnocchi?

There are only a few ways to adapt this recipe. You can vary the roasted vegetables you use. As I already mentioned orange root vegetables and squash work the best as they give the gnocchi an appetising colour. If you end up with a brown vegetable paste, for example by using roasted broccoli and carrots, they might still taste good but the colour might not be as enticing!

I serve the gnocchi with a simple garlic butter. You could add some chopped herbs to the butter as well. Sage leaves work really well with this kind of gnocchi but parsley would also be good. You could also make this roasted vegetable gnocchi but serve it as I have done in this recipe for gnocchi with chorizo and garlic.

I love to serve some grated parmesan on top of the gnocchi. An alternative to this would be to gently fry some breadcrumbs in garlic butter and sprinkle this on top instead of the cheese. Fried breadcrumbs would add a lovely crunchy texture too.

Storing and reheating the leftovers

You can store the leftovers in the fridge for up to three days. You can then reheat them in the microwave or in the oven in a covered oven-proof dish.

Can you freeze roasted vegetable gnocchi?

Yes. If you want to freeze these gnocchi I would advise freezing them before you cook them. Put them in a single layer on a baking tray covered in non-stick baking paper. Once they are frozen, transfer them to a freezer bag. They will keep well for at least 3 months.

Just take out however many you want at a time. You can cook them directly from frozen. They will just take a minute or two longer to cook than when they are not frozen.

More recipes using roasted vegetables

If you like this idea for using your roasted vegetable leftovers then do try one of these recipes:

• Leftover roasted vegetable soup

Recipe

Leftover Roasted Vegetable Gnocchi

Corina Blum

If you haven't tried making your own gnocchi then why not? These leftover roast vegetable gnocchi are a brilliant way of using up any leftover vegetables after a roast dinner. They're much easier to make than you might think and if your kids will eat gnocchi then they're a brilliant way of getting them to eat some hidden veggies too!

5 from 7 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Italian

Servings 4

Calories 377 kcal

Ingredients

 

MetricUS Customary

 

1x2x3x

• 250 g cooked potato a floury variety such as Maris Piper, King Edward or Desiree.
• 200 g leftover roasted vegetables mixture of carrots, parsnips and sweet potato
• 1 egg
• 150 g plain flour
• pinch salt
• pinch black pepper optional

Ingredients for the sauce

• 3 garlic cloves thinly sliced
• 50 g butter
• 80 g broccoli or green beans optional
• 40 g parmesan or another hard Italian style cheese

Instructions

 

• If necessary and you don't have leftovers, roast the vegetables and cook the potatoes first. You can boil or bake the potatoes. Don't use leftover mashed potato as it often has butter or milk in.
• Push the leftover roasted vegetables through a potato ricer if you have one. Or you can use a food processor or blender and blitz them until smooth.
• If the vegetables are still a little lumpy, put them in a sieve and push through with the back of a spoon to make a smooth vegetable paste.
• Mash the potatoes. I use a potato ricer as it leaves no lumps in the potato
• Put the potato, vegetable paste, egg, flour and seasoning in a large bowl. Mix together with a wooden spoon to get a stiff dough.
• Put lots of flour on a work surface and on a tray. Roll the dough out into sausage shapes and cut into pieces about 1cm long. Squash the pieces a little with the back of a fork to get the traditional gnocchi pattern on them. Place them on the tray as you are making the rest of the gnocchi.
• Put the tray in the fridge and let the gnocchi rest for about half an hour.
• Heat a pan of boiling water. When it is boiling, drop the gnocchi in. They will only take about 3 minutes to cook. When they are floating on the surface they are ready. You may need to cook the gnocchi in two batches.
• Melt the butter in a large frying pan. Fry the garlic over a medium heat for a couple of minutes. Then add the gnocchi and cook for 2-3 minutes until slightly browned on each side.
• If serving with green vegetables. Stir the vegetables into the pan to coat in the buttery sauce too.
• Serve topped with grated parmesan.

Video

Notes

Nutritional information is approximate and a guideline only.

Nutrition

Calories: 377kcalCarbohydrates: 51gProtein: 12gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 75mgSodium: 282mgPotassium: 590mgFiber: 5gSugar: 3gVitamin A: 576IUVitamin C: 39mgCalcium: 172mgIron: 3mg

Keyword leftover roast vegetable gnocchi

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