Gnocchi Traybake with Lemony Ricotta
10m
prep time
50m
total time
Easy
level
10
ingredients
Rustle up this one-tray wonder with gnocchi, ricotta, artichokes, plum tomatoes and courgette. It can be adapted by using any veg you have in the fridge. A really quick and easy recipe for a meat-free, mid-week meal.
Method
Based on 2 servings, adjust as needed.
Step 1
Heat the oven to 220C/200C fan/gas 8. Tip the gnocchi, courgette and tomatoes into a large roasting tray. Add the artichokes and oil, the bashed garlic cloves and chilli flakes, and season well with salt and freshly ground black pepper. Mix all the ingredients together with your hands, then bake for 30-35 mins until the gnocchi are crisp at the edges and the veg is soft.
Step 2
Meanwhile, mix the ricotta and lemon zest together in a small bowl, then season with salt and pepper to taste. Dot this over the gnocchi and sprinkle over the basil.
Step 3
Divide the baked gnocchi between bowls, mixing them well so the ricotta breaks down to make a creamy sauce. Serve with the lemon wedges for squeezing over.
- Ingredients
- Based on 2 servings
-
200g Artichokes, in oil 1 x Sainsbury's 280g Quartered Artichoke Hearts, Inspired to Cook -
4 Garlic Cloves, unpeeled, lightly bashed 1 x Sainsbury's Large Garlic -
0.5 tsp Chilli Flakes 1 x Sainsbury's Crushed Chillies 32g -
2 Courgette, halved, then sliced into chunky pieces 2 x Sainsbury's Courgettes Loose -
200g Baby Plum Tomatoes, halved 1 x Sainsbury's Baby Plum Tomatoes 325g -
100g Ricotta 1 x Sainsbury's Ricotta Cheese 250g -
1 Lemon, zested, then sliced into wedges 1 x Sainsbury's Lemons -
15g Basil, roughly chopped 1 x Sainsbury's Fresh Packed Basil 30g -
2 tbsp Olive Oil 1 x Sainsbury's Olive Oil 500ml -
500g Gnocchi 1 x Sainsbury's Potato Gnocchi 500g
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