Spring veg gnocchi bake
This one-pot green veg gnocchi bake is elevated with a speedy homemade toasted walnut pesto for an easy, nourishing weeknight dinner that contains 12 different plant foods
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- 100g long-stemmed broccoli
- 4spring onions , chopped
- 2tbsp olive oil
- 150g frozen or fresh peas
- 400g tin of cannellini beans , rinsed and drained
- 400-500g pack of gnocchi
- bunch of asparagus , trimmed
- ½lemon , juiced
- 1courgette , shaved on a veg peeler
- 50g marinated artichokes , drained
- handful of rocket
- small bunch of basil
- 1small garlic clove , chopped
- 25g pecorino , finely grated
- 25g toasted walnuts
- ½lemon , juiced
- 4tbsp olive oil
Instructions
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.