Dinner

Gnocchi Traybake with Lemony Ricotta and Basil Recipe

ByCleo Brixton January 27, 2026January 27, 2026

Introduction

This gnocchi traybake is a vibrant and satisfying dish, perfect for a quick weeknight dinner. Packed with tender courgettes, juicy baby plum tomatoes, and tangy artichokes, it’s finished with a creamy lemony ricotta that adds a fresh twist. Simple to prepare and bursting with flavor, it’s sure to become a favorite.

A large black textured rectangular tray filled with a mixed dish of golden brown gnocchi and green zucchini slices, scattered with small roasted red cherry tomatoes, fresh green basil leaves, and dollops of white creamy cheese topped with red pepper flakes. Lemon wedges are placed around the edges of the tray. A metal serving spoon with a dark green worn handle rests on the right side of the tray. To the left, a white plate holds a knife and two forks with wooden handles, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
½ tsp chilli flakes
85g ricotta
1 lemon, zested, then sliced into wedges
10g basil, roughly chopped

Instructions

Step 1: Preheat your oven to 220°C (200°C fan)/gas mark 8. In a large roasting tray, combine the gnocchi, courgette pieces, and halved baby plum tomatoes.
Step 2: Add the artichokes along with 2 tablespoons of the oil, the unpeeled and lightly bashed garlic cloves, and the chilli flakes. Season generously with salt and freshly ground black pepper.
Step 3: Mix all the ingredients together thoroughly using your hands to ensure everything is evenly coated. Spread out the mixture evenly in the tray.
Step 4: Bake in the preheated oven for 30 to 35 minutes, until the gnocchi are golden and crisp around the edges and the vegetables are tender.
Step 5: While the traybake cooks, combine the ricotta with the lemon zest in a small bowl. Season with salt and pepper to taste.
Step 6: When the traybake is done, remove from the oven and dot spoonfuls of the lemony ricotta evenly over the top. Sprinkle the chopped basil on top.
Step 7: Divide the gnocchi mixture between two bowls, mixing well so the ricotta melts into a creamy sauce. Serve with the lemon wedges on the side for squeezing over.

Tips & Variations

For extra flavor, try adding a sprinkle of parmesan or grated pecorino before baking.
If you prefer a milder dish, reduce or omit the chilli flakes.
Swap courgette for asparagus or bell peppers to vary the vegetables.
Use fresh basil leaves instead of dried for the best aroma and taste.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a skillet or microwave until heated through. The ricotta sauce may thicken when chilled; add a splash of water or olive oil when reheating to loosen it.