There’s nothing I love more than a dinner that takes less than 5 minutes to prep and is on the table ready in less than half an hour. This Pesto Gnocchi Traybake is a great base recipe to use up whatever veggies you have in the fridge and do a bit of food waste reducing clear out. I’ve made this recipe #vegan but feel free to add in any extra protein source that you love.
Serves 2
Ready in 25 minutes
Good For Date night, Girls night in, Lunch, Student friendly
1/2 an aubergine cubed
1 courgette cubed
250g of gnocchi
2 tbsp olive oil
100g cherry tomatoes
3 tbsp pesto (see my reels for the recipe)
a handful of rocket
Salt and pepper to taste
Preheat the oven to 180C
Toss the vegetables and gnocchi in olive oil and lay on a tray as flat as possible
Roast for 20 minutes until golden and crispy
Finish with a drizzle of pesto and a sprinkling of rocket
My food philosophy is all about enlivening the hottest, happiest and healthiest you. It’s about keeping things simple and delicious so you don’t feel bored or deprived.
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