One-pot Baked Gnocchi
Simple, quick, delicious, and adaptable to whatever veg is in season. Serves 2, but easy to double or triple as needed.
Ingredients
- Olive oil
- 1 red onion in thin wedges
- 1 courgette in large chunks
- 160 g cherry tomatoes or a half tin, drained
- 1-2 tsp red wine vinegar
- 1/2 tsp chilli flakes 1 tsp oregano
- 250 g gnocchi
- 100 g Fetamorphosis or another tangy vegan cheese
- 1 tsp agave or other syrup
Instructions
- Preheat oven to 200C. Rinse and prep the veg.
- In a large roasting tin, drizzle the base generously with olive oil.
- Add courgette, onion and tomatoes to the dish.
- Sprinkle with vinegar, chilli, oregano and mix.
- Move the veg over so it all fits in one half of the dish.
- Drizzle a bit more olive oil on the empty side, add the gnocchi, and then sprinkle with bit more olive oil, plus salt and pepper.
- Top the veg with the vegan cheese and drizzle the agave.
- Roast without stirring for 20-25 min, until gnocchi looks crispy.
- Remove from oven, add a splash of hot water and mix well.
- Serve with a tangy vinaigrette salad if you wish. Enjoy!
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