Veggie Gnocchi

Cook time

11 minutes




  • 2 Tbs oil
  • 1 onion, chopped
  • 3 garlic cloves, finely chopped
  • 1 red capsicum, chopped
  • 1 green capsicum, chopped
  • 1 eggplant, chopped
  • 4 zucchinis, sliced
  • ½ cup red wine
  • 690g jar passata
  • 1 cup vegetable stock
  • 3 bay leaves
  • 1 Tbs oregano
  • Sea salt and freshly cracked pepper.
  • 1 kg gnocchi
  • Serve with grated Parmesan cheese and basil leaves


  • Prep Time: 5 minutes
    Cook Time: 11 minutes
    Serves: 8-10
  • Step 1Press SAUTÉ on the Express XL Multi-Cooker then START/STOP, preheat. Add oil and onion and sauté for 3 minutes. Add garlic, cook for 1 minute.
  • Step 2Add capsicums, eggplant, zucchini, red wine, passata, stock, bay leaves, oregano and season with sea salt and freshly cracked pepper. TIME to 5 minutes. Press START/STOP.
  • Step 3Secure the lid ensuring the steam release valve is in the seal (closed) position. Press BEANS, adjust TIME to 5 minutes. Press START/STOP.
  • Step 4Once cooking has finished, release the pressure.
  • Step 5Add gnocchi, place glass lid on and press SIMMER, and START/STOP and cook for 2 minutes, stirring occasionally.
  • Step 6Serve with Parmesan cheese and basil leaves.
  • Crock-Pot® Express Crock XL Multi-Cooker CPE300 Recipe

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