Sheet pan roasted veg with gnocchi
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 large onionsliced
- 300g frozen peppers
- 1-2 tsp chilli flakes
- 3-4 garlic clovessliced
- 3-4 tbsp olive oil
- 2 x 400g cans cherry tomatoes
- 150g spinach
- 500g fresh gnocchi
- small handful of basilto serve
- shaved vegetarian Italian-style hard cheeseto serve
Nutrition: per serving
- kcal323low
- fat10glow
- saturates1g
- carbs48g
- sugars13glow
- fibre8g
- protein7g
- salt0.51g
Method
step 1
Heat the oven to 200C/180c fan/gas 6. Scatter the onion slices, frozen peppers, chilli flakes and garlic slices into the base of a large, deep roasting tin (about 30cm). Season well and drizzle over the olive oil. Roast for about 20-25 mins, stirring halfway through until the veg is softened and starting to brown slightly.
step 2
Toss the canned cherry tomatoes through the roasted veg and roast for a further 10-15 mins until the mixture has started to thicken.
step 3
Add the spinach and gnocchi, stirring to wilt the spinach. Return to the oven for a further 5 mins, then serve in bowls topped with the basil and cheese.
