Baked Gnocchi & Vegetables

A long overdue update to the site. Apologies for not posting recipes. Ive been busy with the cookery school, with work, and with enjoying the long hot summer we had this year in the UK.

This started out as an idea for an Italian inspired stir fry, but, being limited with time, I ended up putting it all in a baking dish and roasting it. It’s so so easy. Perfect for when you are pushed for time, but looks bright and colourful enough to wow your fellow diners.

Heat the oven to 200C

Take a large roasting dish and add the following to serve 4 or 5 people:-

1 onion – sliced into thin half rounds
200g button mushrooms – leave whole, just remove any dirt
1/2 a 285g jar of sun dried tomatoes – sliced + some of the oil
1 285g wild mushrooms in oil, or you can use fresh wild mushrooms. Add a little of the oil from this too
400g gnocchi – shop bought is fine
3 cloves garlic – finely sliced
1 courgette – cut into matchsticks
A few springs of rosemary – picked
Basil – sliced
Balsamic pearls – optional
Mozzarella balls
Pine nuts – optional. Walnuts would work here too

Put the onion, mushrooms, tomatoes, garlic, courgette, gnocchi and rosemary into the dish along with the oil. Mix well so everything is coated in oil then roast in the oven for around 25 minutes until the courgettes start to brown. Remove from the oven and toss in the mozzarella. Then finish off with the basil, pine nuts and balsamic pearls if using.

Serve with a simple green salad.



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