My mom made this dish for me a few weeks ago and I’ve been anxious to make it for the family. It’s so easy to prepare. The only difficult part was actually finding this fancy little product . .
My mom had used Knorr’s Vegetable Homestyle Stock, but I had a hell of time finding it—or I should say, finding the vegetable flavor. Of course the beef, chicken, and low-sodium chicken ones seemed to be available, but us vegemites seem to get left out. I eventually found them at Safeway, but only one of the two Safeways in town (Taft and Drake for you locals). Anyway, this stock is ideal for this dish. It’s extremely concentrated; like a paste, so all I had to do was add a little water, and volia! it was ready.
The gnocchi on the other hand, was pretty easy to find . . .
INGREDIENTS:
1 butternut squash, peeled and diced
1 large red onion, cut into big slices
1 large zucchini, cubed
1 large yellow squash, cubed
2 C carrots, cut into cubes/chunks
2-3 C mushrooms, quartered
Olive oil
Balsamic vinegar
Salt and pepper
2 tubs of Knorr Vegetable Homestyle Stock
2 (16-oz) pkgs. gnocchi
DIRECTIONS:
Preheat the oven to 400. Prepare all of the veggies. (When peeling a butternut squash, a decent potato peeler works just fine). Combine all the veggies (except the mushrooms) in a large bowl. Drizzle with just a tiny bit of olive oil and teensy bit of balsamic vinegar. You don’t want the veggies dripping with oil; use enough to just barely coat them. Season with salt and pepper. Transfer to a baking sheet. I used two pans—the vegetables won’t roast evenly if the pan is too crowded; they’ll steam instead.
I roasted them for about 30 minutes before adding the mushrooms (that I prepared with some olive oil, balsamic vinegar, salt, and pepper). All ovens run differently and cooking time also depends on how large the vegetables are cut. Roast another 10 minutes or so. A good time to start the water boiling for the gnocchi would be right before you throw the mushrooms in. In a small measuring cup, combine two tubs of the Knorr stock with about 1/2 C of water. Heat in the microwave for about a minute.
The gnocchi will only take 3-5 minutes. I divided the drained gnocchi in half and added them to the two pans of veggies. I then poured 1/4 C of the stock to each pan and coated everything well. I ended up combining both pans into one . . .
That’s it! So delicious . . . enjoy!
- 1 butternut squash, peeled and diced
- 1 large red onion, cut into big slices
- 1 large zucchini, cubed
- 1 large yellow squash, cubed
- 2 C carrots, cut into cubes/chunks
- 2-3 C mushrooms, quartered
- Olive oil
- Balsamic vinegar
- Salt and pepper
- 2 tubs of Knorr Vegetable Homestyle Stock
- 2 (16-oz) pkgs. gnocchi
- Preheat the oven to 400.
- Prepare all of the veggies. (When peeling a butternut squash, a decent potato peeler works just fine). Combine all the veggies (except the mushrooms) in a large bowl.
- Drizzle with just a tiny bit of olive oil and teensy bit of balsamic vinegar. You don't want the veggies dripping with oil; use enough to just barely coat them.
- Season with salt and pepper.
- Transfer to a baking sheet. I used two pans---the vegetables won't roast evenly if the pan is too crowded; they'll steam instead.
- I roasted them for about 30 minutes before adding the mushrooms (that I prepared with some olive oil, balsamic vinegar, salt, and pepper).
- All ovens run differently and cooking time also depends on how large the vegetables are cut. Roast another 10 minutes or so. A good time to start the water boiling for the gnocchi would be right before you throw the mushrooms in.
- In a small measuring cup, combine two tubs of the Knorr stock with about ½ C of water. Heat in the microwave for about a minute
- The gnocchi will only take 3-5 minutes. I divided the drained gnocchi in half and added them to the two pans of veggies. I then poured ¼ C of the stock to each pan and coated everything well. I ended up combining both pans into one.
- Enjoy!
