App onlyApricot-glazed chicken & lentil traybake.
Let your oven do the work for you with this hands-off chicken & lentil traybake. The apricot jam glaze on the chicken adds a lovely sweet flavour
Crispy gnocchi traybake with leeks & broccoli
Serves 4
Easy
Prep:
Cook:
Swap the broccoli and leeks in this gnocchi-based traybake for whatever’s in your veg drawer that needs using up. It makes a healthy and filling midweek meal
Skip to ingredients
- 1 broccoli(about 350g), florets cut into bite-sized pieces and stalks cut into 1cm chunks
- 2 leeksfinely sliced (about 350g)
- 1⁄2 - 1 tsp chilli flakes(optional)
- 2 tbsp olive oil
- 400g fresh gnocchi
- 3 garlic clovesfinely sliced
- 1 lemonzested and cut into wedges
- 50g mature cheddargrated
- small handful of parsleyfinely chopped
Nutrition: Per serving
- kcal334low
- fat11g
- saturates4g
- carbs41g
- sugars5g
- fibre9ghigh
- protein12g
- salt0.5g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Tip the broccoli florets and stalks into a 20 x 30cm roasting tin along with the leeks, chilli flakes (if using), half the olive oil and 3 tbsp water. Season well and toss to combine. Roast for 20 mins until the broccoli is almost tender.
step 2
Combine the gnocchi with the garlic, remaining oil and the lemon zest, then tip into the roasting tin, stir and sprinkle over the cheese. Cook for 20-25 mins more, or until the gnocchi and cheese are golden. Sprinkle over the parsley and serve with the lemon wedges on the side.
