Looking for a new vegetarian recipe you can make at home for the family?

(good things utah) Looking for a new vegetarian recipe? Why not try this vegetarian bowl of roasted vegetables and gnocchi? We have the recipe for you so you can make it at home for everyone to enjoy!

Ingredients:

  • 8 oz. potted mushrooms – quartered
  • ½ pint cherry tomatoes – halved
  • 8 oz. peeled pearl onions – you can find these in the freezer section.
  • 1 bunch asparagus – trimmed and cut into 1 inch sections.
  • 8 oz. diced butternut squash – you can find these diced in the prepared fresh vegetable sections of most stores. If using fresh, cut into ½ inch pieces.
  • 1 can white beans
  • 1 lb package of gnocchi – Gnocchi is potato pasta found in the pasta section. Looks like dumplings.
  • ¼ cup butter
  • Parmesan or Asiago cheese
  • 1 lemon
  • Seasoned Salt or Chef Buhler’s Salt and Pepper
  • Oil – Anything you like works.
  • 1 bunch of parsley – chopped

Instructions:

  • Preheat your oven to 350 F.
  • Take a baking sheet and drizzle it with about 1 tablespoon of oil. Spread your mushroom quarters, cherry tomato halves, pearl onions, asparagus sections and diced butternut squash in one even layer on the pan. Drizzle with another tablespoon of oil and season with salt and pepper or Chef Buhler’s Seasoned Salt.
  • Bake for 20 to 25 minutes or until the vegetables are golden and your squash is tender.
  • While your vegetables are roasting, cook your gnocchi according to package directions. Drain and reserve.
  • Once your gnocchi and vegetables are prepared. Heat a large skillet over medium-high heat. Add your butter and let it brown. Stick to your pan, this process is quick once the butter is melted. As the butter begins to brown, it foams. Let it go until the foam disappears. You will see the milk solids at the bottom of the pan start to brown and the butter smells great nutty. Immediately extinguish the fire.
  • Add your gnocchi, beans and roasted vegetables to the pan. Mix so that the hazelnut butter coats everything.
  • Cut your lemon in half and squeeze the juice all over the pan and add your parsley. Stir to combine and serve. Top with Parmesan or Asiago cheese if desired.
  • If you omit the butter and cheese, this dish could also go vegan.

Trader Joes also makes low-carb, gluten-free cauliflower gnocchi.

For more recipes and information from Chef Austin Buhler, visit his instagram.