Gnocchi Traybake With Lemony Ricotta Recipe
Use gnocchi, ricotta, artichokes, plum tomatoes, and courgette to spice up this one-tray masterpiece. Use any fridge vegetable to alter it.
– 500g gnocchi
– 1 courgette, halved, then sliced into chunky piece
– 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 wedge
– 10g basil, roughly chopped
INGREDIENTS
Preheat the oven to 220C/200C fan/gas 8. Place gnocchi, courgette, and tomatoes in a large roasting tray.
INSTRUCTIONS
STEP 1
Season the artichokes, oil, bashed garlic cloves, and chilli flakes with salt and freshly ground black pepper.
STEP 2
Mix all the ingredients with your hands, then bake for 30-35 minutes until the gnocchi are crisp and the vegetables are tender.
STEP 3
In a small bowl, mix the ricotta and lemon zest and season with salt and pepper. Cover the gnocchi with this and basil.
STEP 4
Divide the gnocchi into two dishes and stir thoroughly to break down the ricotta into a creamy sauce. Serve with lemon wedges for squeezing.
STEP 5
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