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Roasted Veg Pesto Gnocchi Traybake
45 minServes 3Nutri-Score C€€
C
45 min
45 minRoasted Veg Pesto Gnocchi Traybake
what you need
Ingredients
Courgette (chopped)Produce1 piece- Aubergine (sliced and salted to release liquid and bitterness)Produce0.5 pieces
Red onion (chopped)Produce0.3 pieces
Red pepper (chopped)Produce0.3 pieces
Olive oil (for coating)Pantry30 ml
Gnocchi (1 pack)Grains500 g
Vegan basil pesto (around 4 heaped tsp)Pantry60 g
Dried basilSpices2 g
PaprikaSpices2 g
OreganoSpices2 g
SaltSpices3 g
Black pepperSpices1 g- Fresh basil (leaves)Produce10 g
Vegetarian pecorino (grated)Dairy30 g
per serving
Nutrition
451kcal
- Carbs
- 68 g
- Proteins
- 11 g
- Fat
- 15 g
what you’ll use
Tools
Oven
Baking tray
Mixing bowl
step by step
Method
- Step 1
Preheat the oven
- Preheat the oven to 190 °C.
- Step 2
Toss everything in the tray
- Throw the courgette, aubergine, red onion, red pepper and gnocchi into a tray.
- Add the olive oil, dried basil, paprika, oregano, salt and pepper.
- Mix well so the gnocchi and veggies are coated in oil and seasonings.
- Step 3
Bake
- Bake until the veggies are soft and well cooked, mixing halfway through.
- Step 4
Finish with pesto and basil
- Take out of the oven and mix in the pesto, fresh basil and any other seasoning.
- Serve warm, reheating the other portions.