Our vibrant gnocchi and veggie tray bake is a true expression of Mediterranean-style eating, plenty of colourful plants, legumes, good quality olive oil and simple flavours that come alive in the oven.
With roasted eggplant, zucchini, tomatoes, and fibre-rich butter beans, it’s a trayful of nourishment that will support your gut health while still delivering that cosy, satisfying feel!
The tender gnocchi soaks up the Greek-style dressing and the goats cheese, fresh herbs, and crunchy pine nuts adds some extra flavour and texture! It’s hearty yet a balanced, nourishing weeknight dish that only takes 30 mins to cook.
- Serves
- 4
- Prep
- 20 minutes
- Cook
- 30 minutes
Ingredients
For the Baking Tray
- 500g Potato Gnocchi
- 400g can Butter Beans, drained and rinsed
- 300g Cherry Tomatoes
- 1 Medium Zucchini, chopped
- 1 Medium Eggplant, chopped into 1.5 cm pieces
- 1 Red Onion, chopped into 1.5 cm pieces
- 2 Garlic Cloves, chopped
For the Greek Dressing
- ½ cup Olive Oil
- 1½ tsp Dried Oregano
- ½ tsp Salt
- ¼ tsp Pepper
- Juice of 1 Lemon
- 2 tsp Red Wine Vinegar
- 2 small Garlic Cloves, pressed
Toppings
- 80 g plain goat cheese
- ½ cup chopped parsley
- 10g Pine nuts, sprinkle
Method
Preheat oven to 200°C (fan-forced 180°C). Line a large baking tray with baking paper.
Mix Greek dressing and set aside.
Add beans, tomatoes, zucchini, eggplant, onion, gnocchi & garlic to a tray.
Drizzle with dressing, toss well.
Bake for 25 minutes, tossing at 15 mins.
Add the goats cheese, and bake for 5 more minutes.
Serve hot, topped with herbs & pine nuts, enjoy!!
Brand recommendations
- Olive Oil, Peninsula Providore
- Gnocchi, Latosca
- Herbs and Spices, Garden Fresh
Nutrition
- Per serve: (533g)
- Energy: 2552 kJ (610 cal)
- Carbs: 48g | Protein: 15g | Fat: 39g | Fibre: 8g
