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Cheesy Baked Gnocchi & Vegetables

This started out as an idea for an Italian inspired stir fry, but, being limited with time, I ended up putting it all in a baking dish and roasting it. It's so so easy. Perfect for when you are pushed for time, but looks bright and colourful enough to wow your fellow diners.


1 onion - sliced into thin half rounds

200g button mushrooms - leave whole, just remove any dirt

1/2 a 285g jar of sun dried tomatoes - sliced + some of the oil

1 285g wild mushrooms in oil, or you can use fresh wild mushrooms. Add a little of the oil from this too

400g gnocchi - shop bought is fine

3 cloves garlic - finely sliced

1 courgette - cut into matchsticks

A few springs of rosemary - picked

Basil - shredded

Balsamic pearls - optional

Mozzarella balls

Pine nuts - optional. Walnuts would work here too

Heat the oven to 200C

Put the onion, mushrooms, tomatoes, garlic, courgette, gnocchi and rosemary into the dish along with the oil

Mix well so everything is coated in oil then roast in the oven for around 25 minutes until the courgettes start to brown

Remove from the oven and toss in the mozzarella

Then finish off with the basil, pine nuts and balsamic pearls if using

Serve with a simple green salad