Pesto gnocchi traybake
Gnocchi roasted until crisp with tomatoes, courgette and onion, then finished with pesto and melting mozzarella. A thirty-minute tray that is mostly oven time.
Method
- Set the oven to 220°C (200°C fan). Slice the courgette into half moons about 1 cm thick and cut the red onion into thin wedges.
- Tip the gnocchi straight from the pack onto a large roasting tray with the cherry tomatoes, courgette and onion. Add the olive oil and a pinch of salt and black pepper, toss well and spread everything out in a single layer.
- Roast for 18 minutes, shaking the tray halfway, until the gnocchi are golden and crisp on the outside and the tomatoes have burst.
- Take the tray out and stir the vegan pesto through, so everything is coated. Tear the vegan mozzarella into pieces and dot it over the top.
- Put it back for 5 minutes, until the mozzarella has melted and begins to bubble.
- Scatter the rocket over the tray and serve straight away.
Tip Do not add the pesto at the start. Basil burns in a hot oven, so stir it in once the tray comes out for its last few minutes.
Per portion
| Energy | 807 kcal |
| Protein | 15 g |
| Carbohydrate | 111 g |
| of which sugars | 13 g |
| Fat | 32 g |
| of which saturates | 12 g |
| Fibre | 10 g |
| Salt | 4.07 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- gnocchi500 g
- cherry tomatoes250 g
- courgette1
- red onion1
- vegan pesto60 g
- vegan mozzarella100 g
- rocket70 g
- olive oil1 tbsp
