Roast vegetable and halloumi gnocchi. Place on baking sheet, drizzle with oil and spices and toss. Turn them over and scatter the halloumi on the pan. Save the roasted garlic for the sauce.
Drizzle in the olive oil and toss together until coated well. Spread the mixture evenly on the sheet pan. Add the fresh basil and toss gently. You can cook Roast vegetable and halloumi gnocchi using 0 ingredients and 0 steps. Here is how you achieve it.
Ingredients of Roast vegetable and halloumi gnocchi
Cut the acorn squash into small cubes, removing the skin. Cut the brussel sprouts in half, removing the stem. Dice you red onion into bite size peices. Transfer to the baking sheet and spread into an even layer.
Roast vegetable and halloumi gnocchi instructions
Remove the baking sheet from the oven. Toss the courgettes, onion and garlic with the olive oil, and tip into a large, shallow baking dish. Sprinkle over the cumin seeds and chilli flakes, if using. Pan-frying the gnocchi gives them a nice crispy exterior while maintaining their softy, fluffy inside, and finishing with rosemary and basil really helps all of the flavors come together into what might be one of the best dumpling dishes you've ever feasted on. Spread out the chopped vegetables and halloumi cheese onto two large baking sheets.