Charred spring onion, chilli & feta flatbreads
Make vibrant spring onions the star of the show, scattered over creamy, tangy feta and soft flatbreads for a simple yet stunning lunch
Gnocchi traybake with lemony ricotta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 500g gnocchi
- 1 courgettehalved, then sliced into chunky pieces
- 100g baby plum tomatoeshalved
- 100g artichokes in oilplus 2 tbsp of the oil
- 2 garlic clovesunpeeled, lightly bashed
- ½ tsp chilli flakes
- 85g ricotta
- 1 lemonzested, then sliced into wedges
- 10g basilroughly chopped
Nutrition: Per serving
- kcal799
- fat21g
- saturates5g
- carbs130g
- sugars7g
- fibre16ghigh
- protein14g
- salt1.2g
Method
step 1
Heat the oven to 220C/200C fan/gas 8. Tip the gnocchi, courgette and tomatoes into a large roasting tray. Add the artichokes and oil, the bashed garlic cloves and chilli flakes, and season well with salt and freshly ground black pepper. Mix all the ingredients together with your hands, then bake for 30-35 mins until the gnocchi are crisp at the edges and the veg is soft.
step 2
Meanwhile, mix the ricotta and lemon zest together in a small bowl, then season with salt and pepper to taste. Dot this over the gnocchi and sprinkle over the basil.
step 3
Divide the gnocchi between two bowls, mixing them well so the ricotta breaks down to make a creamy sauce. Serve with the lemon wedges for squeezing over.
