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Recipe by:

Dana Ramsey

Cozy Tomato Mascarpone Gnocchi with Roasted Vegetables

A comforting dish of Tomato Mascarpone Gnocchi with Roasted Vegetables, perfect for cozy holiday gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Group: Gnocchi
  • 1 lb. potato gnocchi, store-bought
Group: Roasted Vegetables
  • 1 zucchini, diced
  • 1 bell pepper (red or yellow), diced
  • 1 small red onion, cut into wedges
  • 1 cup cherry tomatoes, halved
  • 2 Tbsp. olive oil
  • salt and pepper to taste
  • 1 tsp. dried oregano
Group: Sauce
  • 1 can (14 ounces) crushed tomatoes
  • ½ cup mascarpone cheese
  • 2 cloves garlic, minced
  • 1 tsp. sugar
  • salt and pepper to taste
  • Fresh basil, for garnish

Equipment

  • Oven
  • Large bowl
  • Medium saucepan
  • Colander

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine the diced zucchini, bell pepper, red onion, and halved cherry tomatoes. Drizzle with olive oil, season with salt, pepper, and dried oregano. Toss gently until everything is well coated. Spread the vegetables evenly on a baking sheet, and roast for about 20-25 minutes until tender and slightly caramelized.
  3. In a large pot of salted boiling water, cook the gnocchi according to the package instructions. Once they float to the top, use a slotted spoon to transfer them to a colander.
  4. In a medium saucepan, heat a drizzle of olive oil over medium heat. Add the minced garlic, sautéing until fragrant. Stir in the crushed tomatoes, mascarpone, sugar, salt, and pepper. Let this simmer, stirring occasionally, until the sauce thickens slightly, about 5-7 minutes.
  5. Add the cooked gnocchi and roasted vegetables into the sauce, gently folding everything together.
  6. Plate the dish, garnishing with fresh basil.

Notes

Leftovers taste even better the next day, making it a practical choice for meal planning.