Gnocchi, Roasted Vegetables and Gravy

There's something special about gnocchi- soft potato dumplings that can be eaten as is or with gravy or just stir fried vegetables. I love having these small rolls of pasta wit gravy and vegetables.


For the gnocchi

3-4 large potatoes
1 cup flour
1 egg
Salt to taste
2-3 tbsps oil

For roasted vegetables
2 carrots
1 Red or green bellpepper
1 cup peas
1 cup mushrooms quartered
1 tsp thyme
One small onion sliced
1 tsp rosemary
2 tbsp balsamic vinegar
3-4 tbsp olive oil
1/2 tsp basil
Salt to taste
1 tsp pepper

For the Gravy
2-3 tomatoes cubed
2 onions cubed
1 cinnamon stick
1 bay leaf
2-3 cloves of garlic
1 cup white wine or brandy

For making the gnocchi, boil the potatoes till soft and mash them. Add the oil, salt, flour and knead into a dough. Roll them out into pipes as thick as a finger. Now cut them into small pieces and steam them. Run these through cold water and keep it aside.

Now for the vegetables, smear a tray with olive oil. Now, mix all the vegetables in the hers and spices and place them on the tray. Set the oven for 180 deg and cook for 10-15 minutes.

For making the gravy, heat oil in a pan, add the onions and let them brown. Now add the tomatoes, cook for two minutes, add the cinnamon stick, bay leaf and garlic. Let it cook for two more minutes. Turn the heat off, let it cool and grind it into a fine paste. Heat the pan again, add the paste, add the wine and simmer for around 5-7 minutes. top it with 2-3 tablespoons of fresh cream is desired.

Serve all of these together and enjoy! Best had on a cold winter night with friends and family accompanied by a glass of wine.


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