Baked gnocchi with summer vegetables

Baked gnocchi with summer vegetables

roasted gnocchi plate

I’ve finally had my complaining about the weather heard and this week we are in for a treat here, in the UK. Friday is set to see a whopping 28° C (82° F) and I am so excited. I am planning all my work around it, to make sure that I can spend it in my garden with a bucket of strawberries in one hand and a canister of iced coffee (Greek style, of course) in the other. I know it sounds ridiculous that I am so prepared to make the best out of one day of heat, but that’s what living in the UK does to you, ha ha.

So because of warm weather I am all about low-effort recipes this week, I am sure you’ll appreciate those too! First up a tray of delicious, oven-roasted gnocchi with piles of summer vegetables and small dollops of almond ricotta.

MORE ABOUT THE INGREDIENTS

OLIVE OIL: A little olive oil keeps this dish nice and moist and gets the edges of the gnocchi a little crispy. You could use veggie stock instead but unlike oil, which locks in moisture, it will evaporate during baking making the bake drier and less pleasant to eat.

CAPERS: These pickled flower buds add a nice pop of flavour that works really well against sweet roasted vegetables. I like to chop mine up finely for an even distribution of flavour.

GNOCCHI: Shop-bought, vacuumed packed gnocchi works well here, just be sure to check the ingredients on the packet as some brands contain eggs or powdered milk. Be sure to purchase a brand without wheat flour for the gluten-free version of this dish. I have not tested this dish with homemade gnocchi as I was after a speedy dinner, but I suspect that they may be a little too fragile for this application.

TOMATOES: Cherry tomatoes are key here, not only do they provide lots of delicious flavour but they turn all jammy in the oven making this a self-saucing dish. I purposefully added them into the bake after 10 minutes to make sure that some of them are still whole when the dish is done baking. If you add them at the start, they will be completely disintegrated by the end.

ZUCCHINI: Coarsely chopped zucchini makes for a great addition to this dish, it provides moisture and another texture dimension. An eggplant / aubergine would also work nicely too.

ONION: I did not want the onion to dominate so only used half a red onion here but if you like stronger onion flavour feel free to use an entire onion instead. Cut it into thick wedges lengthwise, it will get soft and sweet from roasting.

BALSAMIC VINEGAR: A small amount of quality – the thicker the better – balsamic works really well here against the sweetness of tomatoes and the onion. It brings the entire dish together nicely.

SUGAR: A small amount of sugar gives tomatoes a little sweetness boost and provides a nice contrast against tart balsamic. If you don’t want to use sugar, a handful of raisins will work well too.

roasted gnocchi raw

roasted gnocchi ingredients

roasted gnocchi making

roasted gnocchi made

roasted gnocchi baked

roasted gnocchi close up

roasted gnocchi plate

serves
2-3
PREP
10 min
COOKING
35 min
serves
2-3
PREPARATION
10 min
COOKING
35 min
INGREDIENTS
  • 30 ml / 2 tbsp olive oil
  • 1 large garlic clove, finely grated
  • 1 tsp dried oregano
  • a generous pinch of mild chilli flakes (optional)
  • 1 heaped tbsp capers, chopped finely
  • ½ tsp salt, more to taste
  • a generous grind of pepper
  • 500 g / 17.5 oz vegan gnocchi (GF is needed)
  • ½ red onion
  • small zucchini
  • 400 g / 14 oz cherry tomatoes, halved
  • 15 ml / 1 tbsp quality balsamic, optional
  • 1 tsp sugar (or 1 tbsp chopped raisins)
  • vegan ricotta, to serve (optional)
METHOD
  1. Pre-heat the oven to 220° C / 425° F and grab a medium size baking tin. I used a 22.5 cm / 9″ x 30 cm / 12″ baking tin.
  2. Combine olive oil, grated garlic clove, oregano, chilli flakes (if using), chopped capers, salt and pepper in a mixing jug.
  3. Leaving the base intact, cut red onion into thick wedges lengthwise. Slice zucchini into thick slices and then each slice into quarters.
  4. Place gnocchi in the baking tin and stir olive oil mixture through, until well coated. Next add in onion wedges and zucchini. Bake for 10 minutes.
  5. Add halved tomatoes, balsamic and sugar (or raisins) and stir everything through.
  6. Bake for 15 minutes, give the tin a good stir and bake for another 10 minutes.
  7. Divide between two or three plates. Serve with dollops of vegan ricotta (if using).
SHARE
NUTRITIONAL INFO
calories
393
20%
sugars
7 g
8%
fats
10 g
14%
saturates
1 g
7%
proteins
8 g
15%
carbs
65 g
25%
*per 1 out of 3 servings
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5.0
6 reviews, 12 comments
REVIEWS & QUESTIONS
Amie:
The easiest of Ania's recipes that I've tried! Super simple, super easy to make and tasty! I added a green salad and the cashew dip from one of the other recipes (mainly because I'm addicted to it) and it was perfect for summer day after work!
    Ania
    Ania:
    Thank you, Amie! I'm delighted to hear that you enjoyed it and found it easy to make too. And so nice to hear you enjoy some other of my recipes too, thank you for taking the time to review, I really appreciate it. x Ania
VeganPolly:
I made this last night and it was my first time of making baked gnocchi. The recipe was easy to follow and the end result was so tasty. It went down well with the omni.
Lazycatkitchen recipes never fail to deliver and this was no exception. Definitely a recipe to repeat.
Rather than use the oven I made it in the ninja foodie.
    Ania
    Ania:
    Thanks so much, Polly. I am delighted to hear that you enjoyed this dish and I really appreciate you kind words about my recipes in general - it warms the cockles of my hear to hear that - thank you! x Ania
Eileen:
This was super easy and flavourful! Thanks a bunch for something different!
    Ania
    Ania:
    Thanks so much, Eileen. I am delighted that you enjoyed it so much and thank you for taking the time to review, I really appreciate it. x Ania
Fi S:
Easy to rustle up in a few mins. I topped with olives as i had no capers. Also, is an easy one to hide the nutritional yeast when you have picky teenagers.
    Ania
    Ania:
    Thanks for your kind words, Fiona. I am delighted that it went down so well with your entire family and I really appreciate you coming back to review, thank you. Ania
Zosia:
So yummy and easy to make! Beautiful dish for summer evening! Thanks for this recipe dear Ania!
    Ania
    Ania:
    Thanks Zosia, I am delighted to hear that you enjoyed this dish and thanks for the review! xx Ania
Debbie Ball:
Absolutely delish, fresh clean flavours with all the colours summer garden vegetables. I made the Baked gnocchi on Friday June 17, 2022.
I added dried Kalamata Olives on the side.
Look forward to making more dishes, I especially love dishes full of colour.
Thank you Ania
Kind regards Debbie 🇨🇦
    Ania
    Ania:
    Thanks so much, Debbie! I am so pleased to hear that you enjoyed this dish and Kalamata olives sound a like a delicious add on. I hope you'll try more recipes and that you'll enjoy them just as much! x Ania
Nancy:
Hello Ania. Made this last evening. Fabulous! I ate the leftovers for breakfast. Going to take a swing at your artichoke pasta and your no-bake cheesecake. Lovely dishes, and tasty.
Thank you. Nancy
    Ania
    Ania:
    Aw, thanks so much Nancy! I am so happy to hear that you enjoyed this dish so much and thanks so much for letting me know. I hope that my artichoke pasta and cheesecake jars will be just as successful. Ania
Izzie:
This looks so good! Do you boil the gnocchi first according to package instructions or no?
    Ania
    Ania:
    Thanks Izzie! No, not at all. They cook in the oven, in the olive oil and vegetables juices. Hope you'll enjoy it if you decide to make it! Ania
Tama:
I am so going to try this!
    Ania
    Ania:
    Great to hear, I hope you'll enjoy it! :) Ania
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