Pesto & roasted vegetable gnocchi bake
Servings: 4 servings
Ingredients
- 500 g gluten free gnocchi
- 1 red onion (diced)
- 130 g babycorn (cut into small chunks)
- 1 red pepper (diced)
- 100 g asparagus
- Handful cherry tomatoes (halved)
- 1 teaspoon crushed garlic
- 3 tablespoons free from red pesto
- 1 teaspoon olive oil
- 1 teaspoon dried basil
- Salt & black pepper
- Serve with: Lemon wedges, rocket and grated dairy free cheese
Instructions
- Pre heat your oven to 180C and place the gnocchi into a large bowl. Pour boiling water over the gnocchi and leave to sit for 2 minutes to soften and then drain.
- To a large baking dish add the drained gnocchi, red onion, babycorn, red pepper, asparagus and tomatoes. Mix to combine.
- Next add the crushed garlic, red pesto, olive oil, dried basil, salt and pepper. Mix well until everything is coated.
- Place the gnocchi bake into the oven and cook for around 40 minutes.
- Serve warm with dairy free cheese, rocket and lemon wedges.