A tasty Mediterranean style gnocchi sheet bake with roasted vegetables, feta and a pesto dressing. Either vegan or vegetarian feta can be used or you can leave it out if you prefer.

EASY ROASTED VEGETABLE GNOCCHI BAKE

I love a sheet pan or roasting pan bake, where you can just chuck everything in, leave it to cook, then tuck into a gorgeous meal with little work or time put into it.

This gnocchi bake is made with ready-made gnocchi, but you could use fresh, if you have the time to make it.

The gnocchi crisps in the oven like little roast potatoes. YUM!

USE UP LEFTOVER VEGETABLES

If you don't have the Mediterranean vegetables I have used in this dish or you want to use some leftover veg you can use which ever vegetables you have.

If you're using root vegetables, it might be nice to drizzle the finished dish with a mustard dressing instead of a pesto dressing.

You could even thin down down hummus with oil and use that as a dressing on a root veg or Mediterranean veg bake.

FRESH HERBS IF YOU HAVE THEM

If you have them you can finish the bake of with some fresh herbs, which really makes all the difference and adds to the flavour.

If you don't have any fresh herbs, you can skip this stage or you can sprinkle some dried herbs over the vegetables as they bake.

If you don't add any herbs, don't worry, you'll still have a really delicious bake.

PESTO - STORE CUPBOARD OR HOMEMADE

The finished bake is drizzled with a pesto dressing.

You can use fresh pesto or homemade pesto to make this dressing.

If you are using a jar of pesto, then you just need to thin it down with some olive oil to make it into a thinner consistency.

In the same way add more oil than usual to a homemade pesto to turn it into a dressing.

MAKE PESTO AT HOME

If you have fresh herbs and want to make your own pesto, just whizz up fresh herbs (basil, parsley or coriander work well), with oil and garlic and nuts. 

You can use whatever nuts you have. I've used pine nuts, cashews or peanuts and they have all worked well and I know other people often use walnuts.

You can also add grated vegan or vegetarian Parmesan to make it more of a traditional pesto and remember to add some salt and pepper to season it too.

If you are making homemade pesto, make a full batch and just thin down as much as you need with oil for this dressing then you can enjoy the rest of the pesto drizzled on pasta salad, over a mushroom risotto, in a salad wrap or in a stacked high falafel and salad sandwich.

VEGETARIAN OR VEGAN FETA

In the last phase of the bake, feta is added for that salty, creamy bite.

You can use vegetarian or vegan feta. Violife do a good Greek style vegan cheese that we like to use.

If you are using a coconut based vegan feta cheese, you must add it in right at the end or crumble it over the bake once it is out of the oven. 

If you add it sooner, you will take your bake out and think where the heck is my feta? Yep it has melted away!

Vegetarian feta won't have this problem, it will crisp and go golden at the edges, which is rather nice.

SHEET PAN OR ROASTING TIN

For this bake you can use a sheet pan, a large roasting tin or even a large baking tray.

There is no sauce in this bake so you can use whatever you have. 

The main thing is you want a thin spread of vegetables and gnocchi. They all need room to roast.

If you pile vegetables on top of each other in a bake, they will just steam and be soft instead of the gorgeous tender veg with crispy edges that are so wonderful when roasted.

If you don't have a big enough sheet pan, roasting tin or baking tray, you could spread the veg and gnocchi over two pans.

I have an American style sheet pan which is a heavy aluminium with a non-stick silicone coating which prevents sticking. I've had it a couple of years and I have to say I love it and use it regularly.

If you buy one of these, do measure carefully as I had a panic that it wouldn't fit when it arrived, but I found if I slid it into the top slot where my grill pan would go, it just fits. PHEW!

GNOCCHI BAKE TIPS

A roundup of tips for the best gnocchi bake.

1. Use a large sheet pan, baking tray or roasting pan. The vegetables need room to roast and not steam, if you don't have a big enough pan, use two.
2. Cut the veggies into similar size pieces for a good even bake. Mushrooms however can be larger as they shrink while baking.
3. Use leftover vegetables in this dish to change it up each time.
4. Season the gnocchi and vegetables well with salt and pepper.
5. For added heat sprinkle some chilli flakes over your bake.
6. Toss the vegetables and gnocchi in a little oil to coat them. 
7. To reduce calories, spray with a low calorie oil then toss to coat.
8. Preheat your oven before adding your bake.
9. If you are adding cherry tomatoes (or any small tomatoes) and corn, add them at the end, as they need little cooking.
10. Add your feta near the end of bake time, especially if you are using a coconut based vegan feta as it will melt away if it's in the oven too long. A few minutes will be enough to warm it through.

MORE ONE-PAN RECIPES TO TRY

• Sheet-pan aubergine and chickpea bake - aubergine is also known as eggplant
• Spiced roasted vegetables with rocket  - rocket is also known as arugula
• Sticky red onion sausage bake with gravy - you could use vegetarian or vegan sausages for this bake
• Sweet potato, spinach and chickpea bake - great served with a baked potato, rice or couscous
• Veggie sausage, lentil and red pepper bake - a comforting bake that's great served with mash

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HOW TO MAKE EASY ROASTED VEGETABLE GNOCCHI BAKE

STEP 1 - PREP YOUR VEG

Preheat your oven and prepare your vegetables. Cut them into similar sized pieces, toss in a little oil and arrange on one large or 2 medium sheet pans, roasting tins or baking trays, then season with salt and pepper.

The secret to good roast veg is a single layer. If they are piled on top of each other they will steam rather than roast.

Pop in your preheated oven for 15-20 minutes until the veg is beginning to char at the edges.

STEP TWO - ADD VEG

Once the gnocchi and main vegetables have been roasted for a while, you can add the tomatoes and corn and pop back in for 10 minutes.

They don't need as long in the oven.

STEP 3 - FETA

If you are adding feta, you want to add it near the end of the bake, especially if it is coconut based vegan feta, which will melt away to nothing if it's in too long. 

Vegetarian feta copes with a longer bake much better.

STEP 4 - DRESSING

Mix your homemade or jarred pesto with olive oil until it is the right consistency to dress the tray bake.

STEP 5 - FINISHING TOUCHES

Once the bake time is complete, drizzle your dressing over the vegetables and gnocchi and top with torn pieces of fresh basil.

If you don't have fresh basil, you can add some dried basil or dried oregano at the seasoning stage before you out the bake in the oven.

STEP 6 - SERVE

Serve the bake in bowls while it is still hot.

Enjoy!

Scroll down for full printable recipe.

Easy Roasted Vegetable Gnocchi Bake

Yield: 3-4

Author: Jacqueline Meldrum

Prep time: 5 MCook time: 30 MTotal time: 35 M

A tasty Mediterranean style gnocchi sheet bake with roasted vegetables, feta and a pesto dressing. Either vegan or vegetarian feta can be used or you can leave it out if you prefer.

Ingredients:

Traybake

• 1 tbsp olive oil
• 400g  ready made gnocchi
• 200gmushrooms, sliced
• 2 red peppers, cut into chunks
• 1 red onion, halved and thickly sliced
• 200gcherry tomatoes
• 165g cup sweetcorn
• 100g feta 
• Salt and pepper

Dressing

• 2 tbsp pesto
• 2 tbsp olive oil
• A handful of fresh basil

Instructions:

How to cook Easy Roasted Vegetable Gnocchi Bake

1. Preheat the oven to 200c/180c fan/400f/gas mark 6.
2. Prep your veg into chunks or slices of a similar size. Mushrooms shrink so they can be larger pieces.
3. Toss in one tablespoon of olive oil.
4. Spread the gnocchi, red pepper and red onion in a single layer on a large sheet pan, roasting tin or baking tray. Bake for 15 - 20 minutes until the veg is beginning to char at the edges.
5. Scatter over the sweetcorn and tomatoes and bake for another 10 minutes.
6. A few minutes before the end of bake time, add the feta cheese.
7. While the bake is roasting, mix pesto with olive oil to thin it down to a dressing consistency.
8. Remove the bake from the oven, drizzle over the pesto and top with some freshly torn basil leaves, then serve while still hot with a green salad on the side or garlic bread.
9. Enjoy!

Notes:

You can use homemade or shop-bought gnocchi and pesto in this dish.

If you don't have a big enough sheet pan or tray, you could use 2 or even 3 smaller trays.

Make sure the vegetables and gnocchi in the initial bake are in a single layer so they roast and don't steam.

You can change the vegetables for what you have to use up. A mustard dressing is good with a root veg bake.

If you don't have olive oil, you can use whatever oil you have.

For a bit of a kick you can add chilli flakes at the same time you season with salt and pepper and this is also the time to add dried herbs if you don't have fresh.

Calories

442.82

Fat (grams)

18.30

Sat. Fat (grams)

5.87

Carbs (grams)

58.81

Fiber (grams)

4.69

Net carbs

54.12

Sugar (grams)

8.04

Protein (grams)

13.47

Sodium (milligrams)

434.03

Cholesterol (grams)

53.53

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dinner

Vegan, vegetarian

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