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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