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Roast gnocchi with veg and spinach pesto recipe

106 ratings

This simple traybake recipe combines pillowy gnocchi with broccoli, cherry tomatoes and spinach, all brought together with a herby homemade spinach pesto. This vibrant vegetarian dinner idea is ready in just 25 minutes and requires minimal effort – you can even make the pesto ahead to save time (keep covered in the fridge until ready to cook). See method

Serves 4
7 mins to prepare and 18 mins to cook
328 calories / serving
Freezable
Healthy
Vegetarian

Ingredients

500g pack gnocchi
350g pack broccoli, cut into small florets, stalk cut into chunks
100g cherry tomatoes, halved
1½ tbsp olive oil
1 tsp crushed chillies (optional)
200g spinach

For the spinach pesto

1 garlic clove
30g vegetarian hard cheese or Parmesan, roughly chopped
30g pack fresh flat-leaf parsley
2 tbsp olive oil
1 lemon, juiced

Each serving contains

Energy
1380kj
328kcal 16%
Fat
13g 19%
Saturates
3g 15%
Sugars
5g 5%
Salt
1.6g 26%

of the reference intake
Carbohydrate 41g Protein 11.1g Fibre 7.2g

Method

Preheat the oven to gas 7, 220°C, fan 200°C. Boil the gnocchi for 1 min; drain and set aside.
Put the broccoli, cherry tomatoes and drained gnocchi in a large roasting tin. Drizzle with the oil and sprinkle with the crushed chillies, if using. Toss to mix, then roast for 15 mins. Add 150g of the spinach and return to the oven for 2 mins; mix to wilt the spinach.
Meanwhile, put the remaining 50g spinach in a food processor with the other pesto ingredients and 100ml water; blitz until smooth. You may need to add the spinach in batches. Season to taste and serve drizzled over the roasted veg and gnocchi.

Tip: You might need to use 2 roasting tins, as overcrowding will make the veg soggy.

Freezing and defrosting guidelines

Freeze pesto only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Under 30 minute meals