This entree is one of the recipes in my Weekday Gourmand’s Meal Planner Series!  

Roman Gnocchi with Mediterranean Vegetable Sauce lends a wonderful evening of Italian fare to my World Tour Week’s menus.

roman gnocchi with mediterranean vegetable sauce

Make Overnight Thyme Parmesan Polenta once. Then use the leftovers for a second “Weekday Gourmand” meal of Roman Gnocchi with Mediterranean Vegetable Sauce.  Leftovers never tasted so good!

This fabulous vegetarian entree is served on the last day of my World Tour Week’s menu.  It’s uses leftover Overnight Thyme Parmesan Polenta from Thursday’s dinner to make delectable Roman-style “gnocchi”.  I top it with a balsamic vinegar laced Mediterranean Vegetable Sauce that is out of this world!

But wait, what did you eat with the polenta for Thursday’s dinner?  I shared the picture of the full meal with you below!

Keep reading to see what’s on the rest of the World Tour Week’s menu.  If you’re serious about eating fabulous dinners all week long, then you’ll love my Weekday Gourmand’s Menu Planner Series.



It all starts with a fabulous recipe for Overnight Thyme Parmesan Polenta! 

overnight thyme parmesan polenta spread in a baking sheet for roman gnocchi

Creamy, hearty gourmet “peasant food” that’s a flavorful base for fabulous Weeknight Beef Bourguignon, Duck Ragu or just perfectly plain!

Start Overnight Thyme Parmesan Polenta the night before to make it a fast weekday sensation any time you want polenta!   That’s what makes it a perfect addition to the Weekday Gourmand’s Meal Planner – World Tour Week menus!

Normally, you’d have to fuss over a big pot of polenta for at least 35 minutes for so.  It’s ends up being a fairly hands-on job if you don’t want to scorch your pan or polenta.  And that seems like a bit too much for a weekday dinner.  That’s why Overnight Thyme Parmesan Polenta is such a blessing on a Thursday evening!

Once Thursday’s dinner is over, you’ll be smoothing your “planned” leftover polenta into a rimmed baking pan.  It will be kept tightly covered in the refrigerator until you need it for Sunday’s supper.  


roman gnocchi with mediterranean vegetable sauce


Once the polenta has had a chance to firm up in the refrigerator, it’s ready to cut into gnocchi.  The traditional shape is cut into circle with a biscuit cutter.  You can also cut it into squares or even triangles as I once did for a corporation to mimic it’s logo.  Oh, what a professional caterer will do for a client!

You’ll place the cut rounds into a buttered casserole to bake into crusty parmesan-topped morsels!  


roman gnocchi with mediterranean vegetable sauce


MEDITERRANEAN VEGETABLE SAUCE – Laced with Balsamic Vinegar for a heady European flavor

Brimming with all the fresh flavors of the Mediterranean, this tasty vegetable sauce is chock full of grape tomatoes, artichokes, olives and red onions.

It’s a quick-cooked vegetable sauce that takes less time on the stove than it does to prepare the ingredients!  It’s also fabulous on pasta or a baked potato for a fast late-night repast.


Mediterranean vegetable sauce ingredients

While your Roman Gnocchi is in the oven, you’ll busy yourself making the Mediterranean Vegetable Sauce and it will all come together in less than a hour and a quarter.



What’s the accompanying side dish for this delightful Italian entree? 

Here’s a picture of  the Green Apple and Arugula Salad with Blue Cheese and Sugared Walnuts that completes your last meal of the World Tour Week’s menus. 


green apple and arugula salad with blue cheese and sugared walnuts   



weekday gourmand's meal plannerI’m thrilled to introduce you to a new series I’ll be featuring here at Ingredients For A Fabulous Life.  The Weekday Gourmand’s Meal Planner features 7 days of gourmet dinner menus, not just one recipe per day.

Periodically I’ll add a new week of fresh and creative gourmet menus and recipes for you to try at home.  I think you’ll love the “Weekday Gourmand” meal planning concept I’ve come up with for you.

Not only do you eat fabulous meals every night, my menu plans are created to use up all your ingredients too!  Yes, you’ll need some pancetta for WEEKNIGHT BEEF BOURGUIGNON and HARICOTS VERTS WITH SHALLOT- PANCETTA BUTTER on Thursday. 

But you’ll use up the rest making CRISPY PANCETTA RICE CAKES WITH TOMATO BASIL RELISH the very next day.  It’s just that simple!


Check out the entire Weekday Gourmand’s Meal Planner “WORLD TOUR WEEK” menus:

  • MONDAY – Char Siu Chinese BBQ Pork, Rice w/Green Onions & Almonds, Roasted Asian Broccoli
  • TUESDAY – Mushroom Butternut Barley Risotto, Pineapple Spears with Salted Caramel Sauce & Toasted Almonds
  • WEDNESDAY – Steamed Chinese BBQ Pork Bao Buns or Pan-Fried Chinese BBQ Pork Dumplings, Simple Asian Slaw
  • THURSDAY – Weeknight Beef Bourguignon, Overnight Thyme-Parmesan Polenta and Haricots Verts with Pancetta-Shallot Butter
  • FRIDAY – Crispy Pancetta Rice Cakes with Tomato-Basil Relish, Cranberry Caramel Baked Apples
  • SATURDAY – Beef Bourguignon Barley Soup, Blue Cheese Toasts
  • SUNDAY – Roman Gnocchi with Mediterranean Vegetable Sauce, Green Apple & Arugula Salad with Blue Cheese and Sugared Walnuts


weeknight beef bourguignon with polenta and green beans



So, now you’ve got an arsenal filled with 15 fabulous weeknight gourmet recipes.  That’s great, but how do you work the “menu plan” itself?

I created my printable Weekday Gourmand’s 9 Page Meal Planner to help you execute the whole week’s menus.  Here’s what it contains, and how it will help you have a stress-free week of gourmet meals.  I’ve done all the thinking, planning and calculating for the whole week’s menu, so you won’t have to.  weekday gourmand's menu planner

  • “World Tour Week” Menu with Reused Ingredient Notations
  • Grocery Shopping Checklist with quantities noted
  • Post-Grocery Shopping Meal Prep Tasks to keep weeknights simple
  • Daily Meal Prep List
  • “Next Day’s Meal” Tasks to give you a head start on tomorrow’s dinner
  • Meal Planner Worksheet for you to make notes and help plan your week
  • Custom “Weekday Gourmand” 5″ x 7″ blank recipe cards because I love my readers!



Want to read all about the “WEEKDAY GOURMAND MENU PLANNER”? 


Weekday Gourmand’s Meal Planner – World Tour Week Menus


YOU’RE NOT ON THE LIST YET?  Why not join in on the fun!

red wine ginger pear butter holiday hang tagsThere’s always something fabulous happening here at Ingredients For A Fabulous Life, you don’t want to miss out, do you?  

Join the IFAFL Email Subscriber List to get instant access to the IFAFL Resource Library and receive our twice-weekly emails.  Just fill out the form below and you’ll have exclusive access to all the FREE DIGITAL DOWNLOADS.

Come join the gang in our Facebook group and get in on the gabfest at, The Fab Life!  That’s where we show off our triumphs and share our pursuit of “the good life” with each other all week long.  





roman gnocchi with mediterranean sauce

Roman Gnocchi with Mediterranean Vegetable Sauce

Yield: 4-6 Servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Additional Time: 12 hours
Total Time: 12 hours 50 minutes

Make Overnight Thyme Parmesan Polenta once. Then use the leftovers for a second "Weekday Gourmand" meal of Roman Gnocchi with Mediterranean Vegetable Sauce. Leftovers never tasted so good!


  • 3 cups leftover polenta (See recipe for Overnight Thyme Parmesan Polenta)
  • 2 Tbsp. butter, cut in small cubes
  • Kosher salt and freshly ground black pepper
  • 1/2 cup Parmesan cheese, grated
  • 1 1/2 Tbsp. Extra-virgin olive oil
  • 1 large red onion, chopped
  • 1 Tbsp. garlic, minced
  • Pint container grape tomatoes
  • 2/3 cup mixed whole olives (green/black)
  • 1 cup artichoke hearts and bottoms, sliced
  • 2 large roasted sweet red peppers, sliced (jarred)
  • 1-2 Tbsp. balsamic vinegar, to taste
  • Kosher salt & freshly ground pepper
  • 2 Tbsp. fresh basil, thinly sliced
  • Fresh basil leaves for garnish


  1. GNOCCHI: Spread prepared polenta evenly in a rimmed baking sheet and chill overnight, or at least 9 hours.
  2. Preheat the oven to 375° F. Cut the firm polenta with a cookie cutter or knife into circle or squares. (round shaped gnocchi are the tradition for Roman style preparation)
  3. Butter a 2-Qt. oven-safe casserole dish and layer the gnocchi slices in two rows, overlapping domino style. Dot with butter, season with salt and pepper, then sprinkle on the cheese.
  4. Bake for 30-35 minutes, or until tops are nicely browned and bubbling.
  5. SAUCE: Place a large skillet over medium heat and pour in the oil. Add the onion and cook for 3-4 minutes, stirring occasionally to cook evenly.
  6. To the pan, add the garlic and tomatoes, stirring well to combine. Continue to cook for 4-5 minutes, smashing half the tomatoes with a wooden spoon,
  7. Add the olives, artichokes and peppers to the pan, stirring to combine. Reduce heat to medium-low and cook, stirring occasionally for 5 more minutes or until heated through.
  8. Add the vinegar and season with salt and pepper. Taste and adjust vinegar to your taste. Add sliced basil and stir to combine.
  9. Spoon sauce over top the Roman Gnocchi and garnish with fresh basil leaves. You can also serve the sauce on the side and let everyone combine them on their plate.


In a pinch, you can substitute two drained cans of diced tomatoes for the fresh variety.

Nutrition Information
Yield 4 Serving Size 1
Amount Per Serving Calories 426Total Fat 26gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 12gCholesterol 47mgSodium 1326mgCarbohydrates 41gFiber 8gSugar 10gProtein 12g
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