Dinner

Gnocchi Traybake with Lemony Ricotta Recipe

ByJack Voss January 5, 2026January 5, 2026

Introduction

This gnocchi traybake is a simple, satisfying meal packed with fresh vegetables and vibrant flavors. Crispy gnocchi baked with courgettes, tomatoes, and artichokes is topped with a creamy, lemony ricotta for a delicious finish.

The dish shows a single-layer mix of small, round gnocchi with golden-brown cooked edges, scattered over slices of bright green zucchini and a few roasted cherry tomatoes. On top, dollops of white creamy sauce are spread unevenly, sprinkled with red chili flakes and freshly ground black pepper. There are fresh, glossy green basil leaves laid throughout. Lemon wedges with bright yellow skin and juicy pulp are placed at the four corners of the black textured rectangular tray holding the food. A large serving spoon with a worn wooden handle lies on the tray, resting among the food. Next to the tray on a white marbled surface, a white plate holds a wooden-handle knife and two forks. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

500g gnocchi
1 courgette, halved, then sliced into chunky pieces
100g baby plum tomatoes, halved
100g artichokes in oil, plus 2 tbsp of the oil
2 garlic cloves, unpeeled, lightly bashed
½ tsp chilli flakes
85g ricotta
1 lemon, zested, then sliced into wedges
10g basil, roughly chopped

Instructions

Step 1: Preheat the oven to 220°C (200°C fan/gas mark 8). In a large roasting tray, combine the gnocchi, courgette pieces, and halved tomatoes.
Step 2: Add the artichokes along with 2 tablespoons of the oil, the lightly bashed unpeeled garlic cloves, and the chilli flakes. Season generously with salt and freshly ground black pepper. Mix everything well using your hands to coat evenly.
Step 3: Bake in the oven for 30-35 minutes, until the gnocchi are golden and crisp around the edges and the vegetables are tender.
Step 4: While the traybake cooks, combine the ricotta and lemon zest in a small bowl. Season with salt and pepper to taste.
Step 5: When the gnocchi is done, dollop the lemony ricotta evenly over the top and sprinkle with the chopped basil.
Step 6: Serve by dividing the traybake between bowls, mixing gently so the ricotta melts into a creamy sauce. Offer lemon wedges alongside for squeezing over the dish.

Tips & Variations

For extra flavor, add a handful of grated Parmesan over the traybake in the final 5 minutes of cooking.
Swap the courgette for sliced bell peppers or mushrooms for a different vegetable twist.
If you prefer a milder heat, reduce or omit the chilli flakes.
Use fresh mozzarella instead of ricotta for a gooier, stretchier topping.

Storage

Store any leftover gnocchi traybake in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave until warmed through. The ricotta topping is best added fresh when serving.

How to Serve

The dish shows a black square tray filled with three main layers: the bottom layer has small golden-brown gnocchi scattered all over, the middle layer has bright green zucchini slices and roasted red cherry tomatoes mixed in between the gnocchi, and the top layer is dotted with white dollops of creamy cheese and fresh green basil leaves. On the corners of the tray are bright yellow lemon wedges, and a vintage metal slotted spoon with a wooden handle rests on the right side, with a few gnocchi on it. To the left of the tray is a white plate holding wooden cutlery. The tray is set on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen gnocchi for this recipe?

Yes, frozen gnocchi works well. No need to thaw; just add it straight to the roasting tray and adjust the baking time slightly if needed.

How do I prevent the gnocchi from sticking to the tray?

Using the oil from the artichokes helps prevent sticking, but you can also lightly grease the roasting tray before adding the ingredients. Tossing the gnocchi and vegetables helps coat them evenly in oil.