Gnocchi traybake with lemony ricotta
This one-tray wonder can be adapted by using any veg you have in the fridge.
SERVES 2 PREP 10 mins COOK 40 mins EASY V
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
1 Heat the oven to 220C/200C fan/gas 8. Tip the gnocchi, courgette and tomatoes into a large roasting tray. Add the artichokes and oil, the bashed garlic cloves and chilli flakes, and season well with salt and freshly ground black pepper. Mix all the ingredients together with your hands, then bake for 30-35 mins until the gnocchi are crisp at the edges and the veg is soft.
Meanwhile, mix the ricotta and lemon
