23 May 2021

Red Pesto Gnocchi & Roasted Veg Tray Bake

Tossed through a red pesto with an extra garlicky-chilli kick, this gnocchi and roasted spring vegetable tray bake makes for a quick and comforting weeknight one-dish dinner wonder...


SERVES:    2 PEOPLE    |    PREP TIME:    10 MINS    |    COOKS TIME:    30 MINS


1 red onion

1 red pepper

1 courgette 

1 500g pack vegan gnocchi

3 cloves garlic

1 red chilli

2 tbsp oil

3 tbsp vegan red pesto

1/4 tsp salt

1/4 tsp black pepper

1 tsp dried basil

100g cherry tomatoes on-the-vine

Handful of fresh basil 

Vegan red pesto

Vegan parmesan

Fresh basil leaves 


1. Pre-heat the oven to 180 degrees celsius. Cut the red onion into wedges, then cut the pepper into chunks. Half the courgette, then slice into half-moons, then place the chopped vegetables and gnocchi in a large baking tray or dish.

2. Mince the garlic then deseed and finely chop the red chilli. In a small bowl, add the olive oil and red pesto, then the minced garlic and chopped chilli, and mix well to combine.

3. Drizzle the red pesto mixture over the vegetables and gnocchi in the baking dish, season with salt and black pepper and scatter over the dried basil, then toss everything in the baking dish to coat well.

4. Nestle the cherry tomatoes into the baking tray between the vegetables and gnocchi, then place that in the oven to bake for 30 minutes, giving everything a good shuffle half-way through.

5. Once baked, remove the dish from the oven. Tear a handful of basil leaves and scatter over the top and turn through the vegetables and gnocchi.

6. Serve hot immediately, splash some more red pesto over the top, finely grate over some vegan parmesan and scatter over some more fresh basil leaves.

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