This one-pan gnochhi and vegetable bake is ideal for the lazy cook who wants to bake their pasta and eat it too (if you know what we mean!). Baking the gnochhi instead of boiling it gives it a unique crispy outside-soft inside texture that boiling it can never achieve.
This one-pan gnochhi and vegetable bake is ideal for the lazy cook who wants to bake their pasta and eat it too (if you know what we mean!). Baking the gnochhi instead of boiling it gives it a unique crispy outside-soft inside texture that boiling it can never achieve.
Preheat oven to 220°C. Line a baking sheet with parchment paper.
In a large bowl, add the gnocchi, capsicum, tomatoes, onion, garlic, rosemary, salt, and pepper. Drizzle with oil, and toss gently to ensure everything is evenly combined. Spread this out evenly in a single layer on the baking sheet.
Roast for 10-12 minutes, and then take the tray out. Stir the mixture gently once, turning everything over if required, and then bake again for 10-12 minutes more. The gnocchi should be plump and the vegetables tender and caramelised.
Divide the gnocchi and vegetables into individual bowls, and top with chopped basil and cheese, and serve hot.
