Add some gnocchi, ricotta, artichokes, plum tomatoes, and courgette to this one-tray delight. You may modify it to use any vegetable you have in your refrigerator.
Ingredients:
- 500g gnocchi
- 1 courgette , halved, then sliced into chunky pieces
- 100g baby plum tomatoes , halved
- 100g artichokes in oil , plus 2 tbsp of the oil
- 2 garlic cloves , unpeeled, lightly bashed
- ½ tsp chilli flakes
- 85g ricotta
- 1 lemon , zested, then sliced into wedges
- 10g basil , roughly chopped
Instructions:
Step:No:01
Turn the oven on to 220°C, fan 200°C, or gas 8. Place the tomatoes, courgette, and gnocchi onto a big roasting tray. Season generously with salt and freshly ground black pepper. Add the oil, artichokes, and mashed garlic cloves. Add the chilli flakes. Using your hands, combine all the ingredients; bake for 30 to 35 minutes, or until the vegetables are tender and the gnocchi are crisp around the edges.
Step:No:02
Meanwhile, in a separate bowl, combine the ricotta and lemon zest; add salt and pepper to taste. Sprinkle the basil on top and dot this over the gnocchi.Step:No:03
Split the gnocchi between two basins and toss thoroughly to break down the ricotta and create a creamy sauce. Present the dish alongside the lemon wedges for squeezing.more details for recipes:https://www.bbcgoodfoodme.com/recipes/gnocchi-traybake-with-lemony-ricotta/
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