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Courgette, tomato and gnocchi bake


This serves 3 or 4, depending how hungry you are. It's super easy to prepare and cook, so makes a perfect weeknight dinner.

vegetarian, vegan, gluten free, dairy free

Ingredients

5 or 6 large tomatoes, halved or quartered
2 courgettes, chopped
1 red onion, sliced
4 -5 cloves garlic (or more if you fancy!)
500g pack of gnocchi
1 tsp salt
a few good grinds of black pepper
2 tbsp. olive oil

Directions

  1. Pre-heat your oven to 200C.
  2. Put all the ingredients into a large roasting tray and stir.
  3. Roast for 20 mins, stir, then return to the oven for 10 mins.
  4. Serve!
Variations: if you eat cheese, I'm sure this would be lovely with some ricotta added after the initial 20 mins cooking. Alternatively, you could top with grated parmesan or fried halloumi slices.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Courgette, tomato and gnocchi bake in bowl




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