Roasted vegetable gnocchi bake
HB-15075 · Hand-built original · Italian
Golden air-fried gnocchi and Mediterranean vegetables in a quick tomato sauce, blanketed with melted mozzarella and pesto.
ItalianMain course1 hrServes 2137 kcalVegetarianGluten-freeEgg-freeDiabeticRenal
Main ingredient: gnocchi
Pairs well with: garlic bread, caprese salad, tiramisu, minestrone
Servings:2quantities adjust to match
Ingredients
- 9oz fresh shop-bought gnocchi
- 1 medium red onion, cut into 12 wedges
- 1 large yellow or orange pepper, seeds removed and cut into ¾in chunks
- 1 large courgette, quartered lengthways and cut into ¾in chunks
- 2 tbsp extra-virgin olive oil
- 1 garlic clove, finely chopped
- 7oz tomato passata
- ½ tsp dried oregano
- 5½oz ball mozzarella, drained and patted dry with kitchen paper
- 2–3 tbsp pesto
- sea salt and freshly ground black pepper
Method
- Toss the gnocchi, red onion wedges, pepper chunks, and courgette chunks in a large bowl with half the olive oil, sea salt, and black pepper.
- Cook the gnocchi and vegetables in the air fryer at 400°F for 10 minutes, tossing after 5 minutes, until the vegetables are tender and the gnocchi is soft with golden spots.
- Warm the remaining olive oil in a small saucepan, soften the chopped garlic for a few seconds without letting it color, then pour in the tomato passata with the dried oregano and a little salt and pepper and bring it to a simmer.
- Stir the tomato sauce through the roasted gnocchi and vegetables, tear the mozzarella over the top, and cook for 4 to 5 minutes more until the cheese melts.
- Divide the bake between warm shallow bowls and drizzle each serving with pesto.
Prep: 30 min · Cook: 30 min
Nutrition (per serving, where published)
137 kcalCalories
2.3 gProtein
7.8 gCarbs
11.1 gFat
4 gSaturates
2 gFibre
0.2 gSugars
184 mgSodium
3 mgCholesterol
161 mgPotassium
67 mgCalcium
0.9 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data