Ingredients

  • 1 pack gnocchi (500 grams / 17.6 ounces)
  • 1 zucchini (courgette)
  • 1 red onion
  • 250 grams (8.8 ounces) cherry tomatoes
  • 1 red bell pepper
  • 2 teaspoons oregano
  • 1 teaspoon garlic powder
  • 4 tablespoons olive oil
  • 2 tablespoons pesto
  • Handful fresh basil
  • Parmesan cheese
  • Pepper and salt

Autumn isn't only the year’s last loveliest smile, but it’s also the perfect time to create true traybake pieces of art filled with warm and flavourful vegetables! This tray bake made with zucchini (courgette), bell pepper, gnocchi and pesto brings a taste of tutti frutti Italy to your kitchen! Ever thought of baking your gnocchi with your vegetables in the oven? If not, what are you waiting for! On the one hand, fried gnocchi is perfectly crispy and fluffy while on the other hand these little dumplings easily absorb the flavours of the vegetables which gives the dish tons of flavours and a unique texture sensation.

The pesto in this dish can be both home-made pesto or store bought pesto. Are you limited in time? Just go for the store bought pesto. One tip: choose a high-quality pesto because  badly (read low-quality) flavoured pesto might ruin your dish. From start to finish, you will only need 30 minutes to make this traybake of which only 10 minutes need to be reserved for active cooking. So fast, flavourful and easy to make – what more do you need?

Total votes: 12

Preparation

  • Preheat the oven at 220 degrees Celsius (428 degrees Fahrenheit) and cover the baking tray with parchment paper.
  • Follow the directions on the package to boil the gnocchi. Then let them drain.
  • Cut the zucchini into pieces. Cut the onion into wedges and halve the cherry tomatoes (or leave them on the truss and add the truss as a whole on the baking tray later for a more luxurious look of your dish) Cut the flesh of the bell pepper into pieces of the same size as the zucchini.  
  • Mix the oregano with the garlic powder and the olive oil in a bowl. Season with plenty of salt and pepper.
  • Spread out the vegetables and the boiled gnocchi on the baking tray and sprinkle them with herb oil. Mix with your hands to ensure all vegetables and gnocchi are coated with oil.  
  • Bake the vegetables and gnocchi 15 – 20 minutes in the oven until the vegetables are firm to the bite.
  • Serve the vegetable traybake with pesto, Parmesan cheese and fresh basil according to your own taste and preferences.  

 

 

 

 

 

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