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Roasted spring vegetable feta gnocchi traybake recipe

Roasted spring vegetable feta gnocchi traybake recipe

6 ratings

We've give the viral feta traybake a seasonal twist for spring! Bake asparagus, courgettes and peas with creamy feta and gnocchi all in on tray. Top with a drizzle of hot honey on top if you like a bit of spice. Ready in just 25 minutes, this flavourful dish is perfect for midweek meals in spring. See method

  • Serves 4
  • Takes 25 mins
  • 447 calories / serving
  • Vegetarian


  • 1 red chilli, thinly sliced
  • 1 clove garlic, very thinly sliced
  • 1 courgette, thinly sliced
  • 1 lemon
  • 3 tbsp clear honey
  • 180g asparagus, woody ends removed
  • 200g frozen peas
  • 400g fresh potato gnocchi
  • 1 tsp chilli flakes
  • 2 tbsp extra-virgin olive oil
  • 200g pack Greek feta cheese, drained
  • 80g bag watercress, spinach and rocket, to serve

Each serving contains

  • Energy

  • Fat

    20g 28%
  • Saturates

    10g 49%
  • Sugars

    17g 19%
  • Salt

    1.4g 24%

of the reference intake
Carbohydrate 48.4g Protein 16.3g Fibre 6.4g


  1. Preheat the oven to gas 7, 220°C, fan 200°C.
  2. Mix the fresh chilli, garlic and honey together and set aside.
  3. In a large baking tray, toss the asparagus, courgette, peas, gnocchi, chilli flakes and oil together until evenly coated in oil. Top with the feta, grate over the lemon zest and season with freshly ground black pepper. Cut the lemon in half and add it to the tray. Roast on the middle shelf of the oven for 20 mins.
  4. Squeeze the lemon over the entire dish, then drizzle with the chilli-garlic honey.
  5. To serve, mix it all together to create a creamy sauce and serve with a rocket, spinach and watercress salad.

Clever swap: Switch the gnocchi for 300g cooked orzo.

See more Traybake recipes

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