Gnocchi Traybake with Lemony Ricotta by Good Food

Ingredients

• 500g Gnocchi
• 1 Courgette, halved and sliced into chunky pieces
• 100g Baby plum tomatoes, halved
• 100g Artichokes in oil
• 2 tbsp Oil from artichoke jar
• 2 Garlic cloves, unpeeled and lightly bashed
• ½ tsp Chilli flakes
• 85g Ricotta cheese
• 1 Lemon, zested and sliced into wedges
• 10g Fresh basil, roughly chopped
• to taste Salt
• to taste Freshly ground black pepper

Instructions

1. Preheat your oven to 220°C (200°C fan/Gas Mark 8). Ensure the oven is fully heated before adding the tray for optimal crisping.
2. Combine the gnocchi, sliced courgette, halved baby plum tomatoes, artichoke hearts, 2 tablespoons of oil from the artichoke jar, lightly bashed garlic cloves, and chilli flakes in a large roasting tray. Season generously with salt and freshly ground black pepper.
3. Using your hands or a large spoon, thoroughly mix all the ingredients together in the roasting tray until everything is well coated with the oil and seasonings.
4. Bake the traybake for 30-35 minutes, stirring once halfway through, until the gnocchi are golden and crisp at the edges and the vegetables are tender and slightly caramelized.
5. While the traybake cooks, prepare the lemony ricotta. In a small bowl, combine the ricotta cheese with the lemon zest. Season with a pinch of salt and pepper to taste, mixing until well combined.
6. Once the gnocchi traybake is out of the oven, dot spoonfuls of the lemony ricotta mixture over the hot gnocchi and vegetables. Sprinkle generously with the roughly chopped fresh basil.
7. Divide the gnocchi traybake between two bowls. Gently mix the ricotta into the hot gnocchi until it begins to melt and create a creamy, flavourful sauce. Serve immediately with the reserved lemon wedges for squeezing over each portion to add a fresh, bright finish.