One-tray baked gnocchi
By Max La Manna
Sometimes when | post a new recipe on social media, it really seems to resonate with how everyone’s feeling – and this dish was one of those! With millions of views on Instagram, I can see why it’s so popular. It’s basically a deluxe version of a pasta bake – simple cooking and easy to serve up, with all the favours merging together as the pasta gets slightly crispy. Try it with your favourite ravioli or tortellini too.
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Prep:10 mins
Cook:20 mins
- Serves 4
Nutrition per serving
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kcal 476
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fat 22g
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saturates 7g
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carbs 52g
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sugars 0g
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fibre 6g
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protein 13g
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salt 0.85g
Ingredients
- 400g gnocchi
- 3tbsp extra virgin olive oil
- 325g cherry tomatoes , chopped
- 75g vegan mozzarella , shredded
- 3tbsp chopped fresh basil , plus stems
- 4 vegan sausages , cut into pieces
- 4 cloves of garlic
- 60g leafy greens , roughly chopped
- salt and pepper
Method
Preheat the oven to 200°C/180°C fan/gas 6. Place the gnocchi in a large bowl, cover with boiling water and leave for 2 minutes. Stir, then drain thoroughly.
Add the gnocchi to a large roasting tin, drizzle with the olive oil, then add the tomatoes, mozzarella, basil stems, sausages, garlic and leafy greens. Toss to combine and season with salt and black pepper.
Bake for 20 minutes, until the gnocchi are slightly charred around the edges. Remove from the oven and leave to cool for a few minutes before serving.Serve in bowls, sprinkled with chopped basil.
