This flavorful roasted vegetable gnocchi stew proves that it is possible to create a comforting and satisfying meal without meat. The creamy texture and flavor from the roasted veggies really delights the taste buds.
For more lighter stew try my easy vegetable chili, slow cooker vegetable ratatouille, a creamy white chicken chili, white bean risotto for one, or my popular tuscan stew recipe.
Main Ingredients Notes
The recipe card at the bottom of the post provides all the necessary information, including a list of ingredients, step-by-step instructions, and any additional notes regarding the making of Roasted Vegetable Stew recipe.
- 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. Season with salt and pepper to taste.
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 1/2 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, 1/4 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.
Helpful Tools
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- Sheet Pan : A set of good sheets pans are indispensable.
- Dutch Oven
- Sharp Knife :The Victronix Chef knife is affordable and of great quality.
- Immersion Blender : A great tool when making creamy stews and takes up less space than a food processor.
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Roasted Vegetable Stew
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 1/2 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, 1/4 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
- 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.