Creamy Roasted Vegetable Stew with Gnocchi

This yummy roasted vegetable stew shows you that you don't need meat to make a hearty and satisfying stew. The creamy texture and flavor from the roasted vegetables really delights the taste buds.

Main Ingredients Notes

The full list of ingredients, detailed instructions, and the recipe notes for Roasted Vegetable Stew are included in the recipe card at the bottom of the post.

• Gnocchi: Potato gnocchi is type of Italian dumpling made from boiled potatoes and flour. The texture is soft and the flavor is delicate with a slightly potato and floury flavor. Potato gnocchi is very tasty served with vegetables in a stew. Overall, potato gnocchi has a delicate and satisfying taste that pairs well with a variety of flavors.
• Mushrooms: The mushroom add a meaty savory delicious flavor.
• Root Vegetables: Rustic vegetables like sweet potato, potatoes and carrots give the stew a hearty flavor.
• Seasonings: Just adding some dried thyme and fresh garlic really gives the stew a wonderful flavor. If you want extra seasoning try adding in a little oregano.

One: Preheat oven to 400°F. Place the cut vegetables; potatoes, carrots, sweet potato, onion a medium bowl. Drizzle vegetables with 2 tablespoon of olive oil and sprinkle with ½ teaspoon of the dried thyme and toss to coat.

Two: Line a shallow baking sheet pan with parchment paper. Transfer the vegetables to the baking sheet and arrange in a single layer. Roast for 20-25 minutes.

Three: In a medium bowl add the mushroom and garlic and toss with the remaining 1 tablespoon of olive oil. Add the mushroom and garlic to the roasting pan of vegetables already in the oven. Continue cooking for 15 minutes. or until the vegetables are tender and they will begin to brown slightly.

Four: Reserve 1 cup of the cut vegetables and place the remaining vegetables in food processor (you can also place in a large bowl and use an immersion blender). Add 1 cup of the chicken broth and puree the vegetables until smooth.

Five: In a 4-quart dutch oven or heavy saucepan, add the puree vegetables, ¼ teaspoon, and the remaining chicken broth and bring to a boil over medium heat. Add the Gnocchi and cook per package instructions.

Six: Stir in the reserved cut vegetables and serve.

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Roasted Vegetable Stew

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A meatless rustic roasted vegetable stew with a deep and rich flavor.

Course Main Course

Cuisine Italian

Prep Time 30 mins

Cook Time 45 mins

Total Time 1 hr 15 mins

Servings 4 servings

Author Sydney Dawes

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Ingredients

• 2 medium red potatoes cut into bite size pieces
• 2 medium carrots cut into bite sized pieces
• 1 medium sweet potato cut into bite size pieces
• ½ red onion diced
• 4 cloves garlic whole and peeled
• 3 tablespoon olive oil split
• ¾ teaspoon dried thyme
• ½ cup button mushrooms sliced thick
• 3 cups chicken broth low sodium
• 1 16-ounce package potato gnocchi

Instructions

• Preheat oven to 400°F. Line a shallow baking sheet pan with parchment paper. Place the cut vegetables; potatoes, carrots, sweet potato, onion a medium bowl. Drizzle vegetables with 2 tablespoon of olive oil and sprinkle with ½ teaspoon of the dried thyme and toss to coat.
• Transfer the vegetables to the baking sheet and arrange in a single layer. Roast for 20-25 minutes.
• In a medium bowl add the mushroom and garlic and toss with the remaining 1 tablespoon of olive oil. Add the mushroom and garlic to the roasting pan of vegetables already in the oven. Continue cooking for 15 minutes. or until the vegetables are tender and they will begin to brown slightly.
• Reserve 1 cup of the cut vegetables and place the remaining vegetables in food processor (you can also place in a large bowl and use an immersion blender). Add 1 cup of the chicken broth and puree the vegetables until smooth.
• In a 4-quart dutch oven or heavy saucepan, add the puree vegetables, ¼ teaspoon, and the remaining chicken broth and bring to a boil over medium heat.
• Add the Gnocchi to the vegetable mixture and cook per package instructions.
• Stir in the reserved cut vegetables and serve.

Notes

SERVING SUGGESTIONS:

• Serve with rustic bread like a sourdough, baguette, cornbread, a homemade biscuit for a slightly sweeter and softer option.
• A green salad with a light and refreshing dressing would be a good contrast to the rich and savory flavors of the stew. You could use ingredients like mixed greens, cherry tomatoes, and cucumbers, and dress the salad with a vinaigrette or a citrus-based dressing.

HOW TO STORE LEFTOVERS:

Allow the stew to cool completely to room temperature before storing it in the refrigerator. This will help to prevent the growth of bacteria.

Transfer the stew to an airtight container and place a layer of plastic wrap directly on the surface of the stew before sealing the container. This will help to prevent any air from getting in and will keep the stew fresh longer.

Label the container with the date and the contents, and store it in the refrigerator for up to 2-3 days.

To reheat he stew, remove it from the refrigerator and allow it to come to room temperature. Then, gently reheat the stew in a saucepan over medium heat until it is hot all the way through. Alternatively, you can microwave the stew in a microwave-safe container until it is hot.

I don’t recommend freezing.

 

Nutrition

Serving: 1g | Calories: 444kcal | Carbohydrates: 77g | Protein: 10g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 4mg | Sodium: 1114mg | Fiber: 8g | Sugar: 8g

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