Description
This vibrant and easy gnocchi traybake combines crispy roasted gnocchi with tender courgette, sweet baby plum tomatoes, and flavorful artichokes, all baked to perfection. Topped with a zesty lemon ricotta and fresh basil, this dish offers a delightful blend of textures and bright Mediterranean flavors, perfect for a fuss-free weeknight dinner or a cozy meal for two.
Ingredients
Scale
Main 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
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat the oven: Set your oven to 220°C (200°C fan) or gas mark 8 to get it ready for roasting.
- Prepare the traybake: Place the gnocchi, courgette pieces, and halved baby plum tomatoes into a large roasting tray. Add the artichokes along with 2 tablespoons of the oil from the artichokes, the lightly bashed unpeeled garlic cloves, and ½ teaspoon of chilli flakes. Season generously with salt and freshly ground black pepper.
- Mix the ingredients: Using your hands, toss all the ingredients in the roasting tray thoroughly to ensure everything is evenly coated and distributed.
- Roast: Bake in the preheated oven for 30 to 35 minutes, or until the gnocchi edges are crisp and golden, and the vegetables are soft and cooked through.
- Prepare the lemony ricotta: While the gnocchi roasts, combine the ricotta and lemon zest in a small bowl. Season with salt and pepper to taste, and mix well.
- Add the ricotta and basil: Once the gnocchi and vegetables are roasted, remove the tray from the oven. Dot the lemony ricotta mixture over the gnocchi and sprinkle the chopped fresh basil on top.
- Serve: Divide the gnocchi between two bowls, mixing well so the ricotta melts slightly to create a creamy sauce. Serve with lemon wedges on the side for squeezing over to add a fresh citrus punch.
Notes
- Using the oil from the artichokes adds extra richness and flavor; do not discard.
- The unpeeled, bashed garlic cloves will mellow in flavor as they roast, adding subtle aromatic depth without overpowering the dish.
- If you prefer spicier heat, increase the chilli flakes to taste.
- For a dairy-free version, substitute ricotta with a plant-based alternative.
- Best served immediately for crisp gnocchi texture; leftovers can be reheated but may lose some crunch.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: gnocchi, traybake, roasted gnocchi, lemon ricotta, Italian vegetarian meal, easy weeknight dinner, Mediterranean vegetables
