Description
This gnocchi traybake with lemony ricotta is a vibrant and comforting one-pan meal, featuring crispy gnocchi roasted alongside courgettes, baby plum tomatoes, and artichokes, all seasoned with garlic and chili flakes. A fresh lemon zest ricotta topping and basil add a creamy, tangy finish perfect for a quick and delicious dinner.
Ingredients
Scale
Vegetables and Gnocchi
- 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
Seasonings and Toppings
- ½ tsp chilli flakes
- 85g ricotta
- 1 lemon, zested, then sliced into wedges
- 10g basil, roughly chopped
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat and prepare ingredients: Heat your oven to 220°C (200°C fan) or gas mark 8. Prepare the vegetables by halving the courgette and slicing into chunky pieces, halving the baby plum tomatoes, and having the artichokes ready with their oil.
- Combine ingredients in tray: Tip the gnocchi, courgette pieces, and halved tomatoes into a large roasting tray. Add the artichokes and 2 tablespoons of their oil. Toss in the unpeeled, lightly bashed garlic cloves and sprinkle ½ teaspoon of chilli flakes over the top. Season generously with salt and freshly ground black pepper. Mix everything using your hands to ensure even coating.
- Roast the gnocchi and vegetables: Place the roasting tray in the preheated oven and bake for 30-35 minutes. Bake until the gnocchi edges are crisp and golden, and the vegetables are soft and tender.
- Prepare the lemony ricotta: While the gnocchi is baking, combine the ricotta with the lemon zest in a small bowl. Season with salt and pepper to taste. This will add a fresh and tangy creaminess to the dish.
- Finish and serve: Once baked, dollop the lemony ricotta evenly over the hot gnocchi and sprinkle with chopped basil. Toss lightly so the ricotta breaks down slightly, creating a creamy sauce. Divide the gnocchi between two bowls and serve with lemon wedges on the side for squeezing over just before eating.
Notes
- For extra heat, increase the chilli flakes or add a pinch of cayenne pepper.
- You can substitute baby plum tomatoes with cherry tomatoes if unavailable.
- Use fresh garlic instead of unpeeled if you prefer a more intense garlic flavor.
- This recipe can be doubled for more servings, adjusting cooking time slightly as needed.
- To make it vegan, substitute ricotta with a plant-based ricotta alternative.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Keywords: gnocchi traybake, lemony ricotta, roasted vegetables, Italian recipe, easy dinner, vegetarian meal
