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5-a-day gnocchi bake

A baking dish with 5-a-day gnocchi bake

5-a-day gnocchi bake

Name: 5-a-day gnocchi bake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Ingredients: 2 peppers (1 red, 1 yellow), chopped; 2 medium courgettes chopped; 2 small red onions chopped; 1 aubergine chopped; 200g cherry tomatoes; 12 garlic cloves unpeeled; 2 tbsp extra virgin olive oil; 160g baby spinach; 500g gnocchi; basil leaves to serve (optional); 1 tbsp olive oil; 35g walnuts; 30g sundried tomatoes; 20g parmesan or vegetarian Italian-style hard cheese, grated; 1 tbsp tomato purée

Dr Chintal Patel

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Serves 4

Easy

Prep: 20 mins

Cook: 40 mins

A star rating of 5 out of 5.31 ratingsRate

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Enjoy all of your 5-a-day in one easy traybake designed for supporting joint health. For best results, use two large trays so the vegetables can roast evenly

Healthy

High-fibre

Low calorie

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 peppers

(1 red, 1 yellow), chopped
2 medium courgettes

chopped
2 small red onions

chopped
1 aubergine

chopped
200g cherry tomatoes
12 garlic cloves

unpeeled
2 tbsp extra virgin olive oil
160g baby spinach
500g gnocchi
basil leaves

to serve (optional)

For walnut pesto

1 tbsp olive oil
35g walnuts
30g sundried tomatoes
20g parmesan

or vegetarian Italian-style hard cheese, grated
1 tbsp tomato purée

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Nutrition: Per serving

kcal437

low
fat19g
saturates3g
carbs45g
sugars15g
fibre11g

high
protein15g
salt1.44g

Method

step 1

Heat the oven to 200C/180C fan/gas 6. Tip the peppers, courgettes, red onions, aubergine, tomatoes and garlic across two large baking trays. Drizzle with the olive oil, season with salt and pepper, and toss to coat evenly. Roast for about 30 mins, mixing halfway through, until softened and golden.
step 2

Meanwhile, blend all pesto ingredients in a food processor with 1-2 tbsp water until smooth, then set aside.
step 3

Tip the spinach and gnocchi onto the baking trays, mixing gently with the veg. Return to the oven for 10 mins, until the gnocchi is heated through. Squeeze the garlic out of the skins and mix into the pesto. Drizzle the walnut pesto over the baked veg and scatter over some basil, if you like, then serve.

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A star rating of 5 out of 5.31 ratings

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