• Brittany Aldridge

Crispy Gnocchi Traybake

This crispy gnocchi traybake is so simple to prepare - so it’s the perfect mid-week meal! Crispy gnocchi, flavour packed veg, creamy dollops of ricotta - all in less than 45 minutes! What’s not to like?



INGREDIENTS

  • 500grams gnocchi (if you would like a recipe to make your own please see here)

  • 250grams eggplant, roughly chopped

  • 250grams capsicums, roughly chopped

  • 200grams cherry tomatoes

  • 4 tbsp olive oil

  • 1 tsp oregano

  • 4 cloves of garlic

  • 1 tsp chilli flakes

  • 1 sprig of fresh rosemary or thyme

  • salt and freshly ground black pepper, to taste

  • 4 tbsp ricotta, squeeze of lemon, and handful of fresh parsley, to serve (optional)


INSTRUCTIONS

  • Preheat the oven to 200°C fan/220°C/ 425°F. In a saucepan on medium-high heat boil the gnocchi in well seasoned water for 2 minutes, drain, then tip into the tray. Add the chopped veggies, oil, herbs, and chilli flakes then mix well. Transfer the tray to the oven and cook for 30 minutes, until everything is crispy and the gnocchi is golden!

  • To serve; squeeze over some lemon juice, add dollops of ricotta, and scatter over the fresh parsley! Please enjoy!





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