Sheet pan roasted veg with gnocchi
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Sheet pan roasted veg with gnocchi

By Juliet Sear

Crispy, golden gnocchi is roasted alongside seasonal veg, herbs and garlic for a simple and flavourful dinner that’s sure to please the family

  • Prep:5 mins
    Cook:45 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 323
  • fat 10g
  • saturates 1g
  • carbs 48g
  • sugars 0g
  • fibre 8g
  • protein 7g
  • salt 0.51g

Ingredients

  • 1 large onion , sliced
  • 300g frozen peppers
  • 1-2 tsp chilli flakes
  • 3-4 garlic cloves , sliced
  • 3-4 tbsp olive oil
  • 2 x 400g cans cherry tomatoes
  • 150g spinach
  • 500g fresh gnocchi
  • small handful of basil , to serve
  • shaved vegetarian Italian-style hard cheese , to serve

Method

  1. Heat the oven to 200C/180c fan/gas 6. Scatter the onion slices, frozen peppers, chilli flakes and garlic slices into the base of a large, deep roasting tin (about 30cm). Season well and drizzle over the olive oil. Roast for about 20-25 mins, stirring halfway through until the veg is softened and starting to brown slightly.

  2. Toss the canned cherry tomatoes through the roasted veg and roast for a further 10-15 mins until the mixture has started to thicken.

  3. Add the spinach and gnocchi, stirring to wilt the spinach. Return to the oven for a further 5 mins, then serve in bowls topped with the basil and cheese.

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