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+ servings

Roasted Carrot & Ginger Gnocchi with Winter Vegetables

Try this versatile vegetable dish using our Roasted Carrot & Ginger Gnocchi. SKU # 24382
Course Dinner, Main Course
Cuisine Italian
Servings 2


  • 2 Cups JGP Carrot & Ginger Gnocchi - Item #24382
  • 1 Small Red Onion
  • 2 Carrots
  • 1 Parsnip
  • 2 Turnips
  • 1 Small Butternut Squash
  • 1 Small Celery Root
  • 5 Cloves of Garlic
  • 2 Tbsp Olive Oil
  • 1 Tsp Fresh Chopped Rosemary
  • Salt & Pepper


  • Preheat oven to 450° F
  • Prepare Vegetables and herbs: Cut carrots, parsnip, turnips, celery root and butternut squash into 1-1½" dice. Cut onion into large pieces. Keep garlic whole. Roughly chop rosemary.
  • Place Gnocchi from frozen along with all all vegetables on a sheet pan.
  • Drizzle with oil and lightly toss with rosemary, salt & pepper.
  • Roast all for about 20 minutes, gently stirring and mixing about halfway through to cook evenly.
  • When finished, scoop onto plate and top with fresh cracked black pepper.


  • Many different vegetables can be used in place of or in addition to above. Try broccoli, small potatoes or Brussels sprouts.
  • Try different fresh herbs such as sage, oregano or thyme to change the overall flavor.
Keyword Carrot, Ginger, Gnocchi, Root Vegetable, Winter
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