Gnocchi traybake with lemony ricotta

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

  • Prep:10 mins
    Cook:40 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 799
  • fat 21g
  • saturates 5g
  • carbs 130g
  • sugars 0g
  • fibre 16g
  • protein 14g
  • salt 1.2g


  • 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


  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.

  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.

  3. Divide the gnocchi between two bowls, mixing them well so the ricotta breaks down to make a creamy sauce. Serve with the lemon wedges for squeezing over.

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