Roasted Gnocchi & Veg Tray
Clock Image
Total: 45 mins
Tasting notes: fluffy pillows of sweet potato gnocchi are roasted till crunchy and golden alongside sweet, juicy cherry tomatoes, pepper, courgette, spiked with garlic, lemon and rosemary then finshed with a handful of peppery watercress
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Ingredients you'll need
  • 1 garlic clove
  • 1 lemon
  • A handful of rosemary, leaves only
  • 1 red pepper
  • 250 cherry tomatoes
  • 400g sweet potato gnocchi
  • 1 courgette
  • 50g watercress
From your kitchen
  • 1 tbsp olive oil
  • Sea salt & freshly ground pepper
You'll need
  • Large bowl
  • Grater or garlic crusher
  • Citrus zester or grater
  • Roasting tray
Step by step this way
  • 1.

    Preheat your oven to 200°C/Fan 180°C/Gas 6. Peel and grate (or crush) the garlic into a large bowl. Finely grate in the zest from the lemon. Squeeze in the juice from half. Finely chop the rosemary leaves and add those. Add 1 tbsp olive oil and whisk in a good pinch of salt and pepper.

  • 2.

    Halve the red pepper and scoop out the seeds and white membranes. Chop in to small chunks. Halve the cherry tomatoes. Trim the ends from the courgette and chop into small chunks. Add all the veg into the large bowl with the lemon and rosemary marinade. Tip in the gnocchi and toss everything together.

  • 3.

    Tumble all the veg and gnocchi onto a baking tray so everything is in a single layer. Slide the tray into the oven to roast for 35 mins. Turn the veg and gnocchi over 20 mins of cooking.

  • 4.

    After 35 mins, remove the tray from the oven. All the veg should be softened and lightly caramelised on the edges. The gnocchi should be lightly golden and crisp. Divide the watercress between a couple of shallow bowls. Top with the gnocchi and veg and a lemon wedge each to serve.

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