Gnocchi With Roasted Vegetables - cooking recipe

Ingredients

1 1/4 lb butternut squash, peeled, cut into 3/4 inch pieces
1 None medium red onion, peeled, halved, cut into thick wedges
1 None large red pepper, cut into 3/4 inch pieces
9 oz cherry tomatoes, halved
18 oz fresh potato gnocchi
7 oz fresh reduced-fat ricotta cheese, crumbled
1/2 tbsp vegetable or olive oil
2 tbsp shredded fresh basil leaves

Preparation

Preheat oven to 400\u00b0F. Line a baking tray with parchment paper.
Arrange squash, onion, pepper and tomatoes on prepared tray. Lightly coat with olive oil and season. Bake for 30 mins, or until vegetables are browned and tender.
Cook gnocchi in boiling, salted water for 5 mins, or until they float to the surface. Use a slotted spoon to remove gnocchi from pan and distribute between serving bowls.
Arrange vegetables and ricotta over gnocchi and drizzle with oil. Top with basil. Serve immediately.