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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.
Servings 2

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!