Spring veg gnocchi bake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Ingredients
- 100g long-stemmed broccoli
- 4 spring onions, chopped
- 2 tbsp olive oil
- 150g frozen or fresh peas
- 400g tin of cannellini beans, rinsed and drained
- 400-500g pack of gnocchi
- bunch of asparagus, trimmed
- ½ lemon, juiced
- 1 courgette, shaved on a veg peeler
- 50g marinated artichokes, drained
- handful of rocket
WALNUT PESTO
- small bunch of basil
- 1 small garlic clove, chopped
- 25g pecorino, finely grated
- 25g toasted walnuts
- ½ lemon, juiced
- 4 tbsp olive oil
Method
- STEP 1
Whizz together the pesto ingredients in a small blender with a splash of water until it forms a pesto consistency. Season well, taste and add more garlic or lemon, if you like.
- STEP 2
Heat the oven to 200C/180C fan/gas 6. Tip the broccoli and onions into a shallow tray, drizzle with oil and season well. Roast for 15 mins until the broccoli stems are just turning tender. In a bowl, stir the peas, beans, gnocchi and pesto with 250ml of water. Stir together, then tip into the roasting tin. Add the asparagus tips. Roast for another 15 mins until the gnocchi is soft and everything is piping hot.
- STEP 3
Stir the lemon juice, courgette ribbons and artichokes through the traybake. Serve with more lemon wedges for squeezing over, and scatter over the rocket.
