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Baking tray of autumn vegetables

Time
45 min
Servings
4

Craving a warm and comforting dish that just tastes like autumn? This traybake filled with autumn veg and gnocchi is a perfect choice! With vibrant beets, sweet pumpkin, and crispy Brussels sprouts roasted to perfection, combined with pillowy gnocchi, it’s a colorful and hearty meal. Topped with a rich balsamic glaze and a generous sprinkle of Parmesan, this dish is not only delicious but also incredibly easy to prepare. Just pop everything in the oven (or air fryer!) and let the flavors of the season shine through! Perfect for cozy dinners with minimal effort.

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Ingredients
  • 500 grams pre-cooked beets
  • 1 pumpkin
  • 400g Brussels sprouts
  • 2 garlic cloves
  • 1 pack gnocchi
  • 2 tablespoons olive oil
  • 100ml balsamic vinegar
  • 2 teaspoons honey
  • 1 tsp mustard
  • 1 tbsp olive oil
  • 150g Parmesan cheese, for garnish
  • Salt and pepper
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JoorKitchen
Preparation
  • Preheat the oven to 200°C (392°F) and line a baking sheet with parchment paper.
  • Cut the beets into cubes of about 1.5 x 1.5 cm. Slice the pumpkin, remove the seeds and skin, and cut the flesh into similarly sized cubes. Trim the ends off the Brussels sprouts.
  • Spread the pumpkin and Brussels sprouts along with the gnocchi and garlic cloves over the baking sheet. Add the beets, but keep them separate from the other vegetables. If needed, use two baking/separate air fryer drawers.
  • Drizzle the olive oil over the vegetables, season generously with salt and pepper, and roast them in the oven for 20–25 minutes until tender.
  • Meanwhile, place the balsamic vinegar in a small saucepan and simmer over low heat until reduced by half. Add the honey, mustard, and olive oil, then let it cool.
  • Arrange the roasted vegetables and gnocchi on a large platter, drizzle with the reduced balsamic sauce, and garnish generously with Parmesan cheese. Serve immediately.
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JoorKitchen