Gnocchi Tray Bake
This gnocchi tray bake was an invention-turned-favourite dish that came from one of those moments where we wanted to use up some leftover ingredients in the fridge that we just didn't have a plan for. Whilst we think the combination of aubergine and carrot here goes really well, feel free to swap them out for any leftover veggies that you might have!The spinach-cashew pesto adds a nice brightness to the dish, but the tray bake itself has enough flavour to make for a hearty lunch or dinner.
Ingredients
Tray bake:
- 400 g fresh gnocchi 1 packet
- 2 large aubergines
- 5 medium carrots
- 400 g cherry tomatoes 1 packet
- 3 tbsp olive oil extra virgin
- 1 tbsp dried basil
- 1 tsp dried dill
Pesto sauce:
- 3/4 cup cashew nuts
- 1 cup frozen spinach defrosted
- 2 tbsp olive oil
- 4 tbsp nutritional yeast
- 1 lemon juiced
- 1/2 tsp garlic powder
- Salt
- Pepper
- Water
Instructions
- Preheat the oven to 200°C, and put water to boil for the gnocchi.
- Slice the aubergine lengthways into quarters, then slice across into 1cm thick pieces.
- Slice the carrots into batons roughly 1 cm thick.
- In a pan, steam the aubergine & carrots until slightly soft.
- Whilst the veggies are steaming, the water for the gnocchi should be ready to boil. Follow the package instructions to boil until just soft.
- Once gnocchi is cooked, and veggies are soft enough to be pieced easily with a fork, add all ingredients into a large oven safe dish.
- Add all the cherry tomatoes, sliced in half.
- Generously cover with the olive oil, then add the dried spices, salt and pepper. Mix to combine.
- Bake in oven for 15 mins, until the gnocchi on top of the mix are beginning to brown and become crispy.
- Whilst the gnocchi is baking, put all the pesto ingredients into a blender. Blend, taste and adjust seasoning to your liking.
- Once baked, serve with a generous helping of pesto, and enjoy!
Notes
We served ours with a side of freshly-podded peas!