Crispy pesto gnocchi with balsamic roast veg

Discover Crispy pesto gnocchi with balsamic roast veg. Review the available recipe details and open the credited original source for the complete preparation method.

• 1 large aubergine (about 400g), sliced into long, thin strips ↔ Replace
• 1 courgette (about 200g), sliced into long, thin strips ↔ Replace
• 2 red or yellow peppers deseeded and quartered ↔ Replace
• 200g cherry tomatoes ↔ Replace
• 1 tbsp olive oil ↔ Replace
• 2 tbsp balsamic vinegar ↔ Replace
• 2 garlic cloves minced ↔ Replace
• 1 tbsp capers drained and chopped ↔ Replace
• small handful of parsley chopped ↔ Replace
• small handful of basil chopped, plus extra to serve ↔ Replace
• 2 tbsp olive oil ↔ Replace
• 500g gnocchi (gluten-free, if needed) ↔ Replace
• 60g pesto (about 4 tbsp; vegetarian, if needed) ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

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