GNOCCHI TRAY BAKE
This vegetarian gnocchi tray bake offers a unique way to cook gnocchi. It’s packed with yummy ingredients, and is oh so simple to make!
Delicious summery veggies and potato gnocchi are tossed together with basil pesto, then roasted until golden.
Pop the gnocchi on a separate tray, below the veggies, and you’ll be rewarded with gnocchi that’s slightly crisp on the outside, and fluffy on the inside. A little different to how we’d usually cook gnocchi, but very moreish!
Extra pesto, crumbly feta and fresh basil, added just before serving, help to add even more flavour.
The perfect easy meal for balmy summer evenings 😎
GNOCCHI TRAY BAKE
This vegetarian gnocchi tray bake offers a simple and unique way to cook gnocchi. It’s packed with veggies and flavour!
Ingredients
TRAY BAKE
- 1 eggplant
- 1 large capsicum (any colour)
- 1 small red onion
- 4 cloves garlic
- 250 g cherry tomatoes (8.8oz)
- 1 tsp dried oregano
- 500 g chilled or shelf-stable gnocchi (1lb 2oz)
- 50 g basil pesto (1.8oz)
- 3 Tbsp olive oil
TO SERVE
- 100 g baby or Mediterranean rocket (3.5oz)
- 100 g feta cheese (3.5oz)
- 50 g basil pesto (1.8oz)
- 1 large handful fresh basil leaves (optional)
- 1 lemon, cut into wedges (optional)
Instructions
PREPARE TRAY BAKE
Preheat oven to 200ºC (390ºF) fan bake and line two large oven trays with baking paper.
Dice eggplant and capsicum into roughly 2cm/0.8in pieces. Slice onion into thin wedges and quarter peeled garlic cloves. Place prepared veggies onto one of the oven trays with the cherry tomatoes. Sprinkle with oregano and season with salt and pepper.
Place gnocchi on second tray. Stir together pesto and oil. Drizzle half over the veggies and half over the gnocchi. Toss to combine. Bake (placing gnocchi tray below veggie tray) for 20 minutes, until veggies are roasted and golden, and gnocchi is slightly crisp on the edges.
SERVE
Divide rocket between individual serving plates or bowls. Top with veggies and gnocchi. Crumble feta over the top and drizzle with pesto. Scatter basil leaves on top and serve with lemon wedges, if using.
Recipe Notes
WINE MATCH: A Sauvignon Blanc.
GLUTEN-FREE OPTION: Choose gluten-free gnocchi.
INGREDIENT SWAPS / NOTES: Not keen on eggplant? You could use 2 x zucchini or 1/2 cauliflower instead.
MAKE IT MEATY: Meat lovers could add some diced chorizo to the veggies before baking.
STORING AND REHEATING: This meal is best prepared and eaten fresh. Leftover tray bake ingredients can be covered with foil and reheated in the oven, gently reheated in a frying pan, or microwaved (options listed in order of preference!). Add other ingredients just before serving.
