Vegetarian Gnocchi Bake with Ricotta
A one-pan vegetarian dinner with summer produce, gnocchi, and ricotta.
Servings 6
Calories 219kcal
Equipment
Ingredients
- 1 lb gnocchi fresh or vacuum-sealed
- 1 pint cherry tomatoes
- 1 small yellow zucchini diced
- 1 medium green zucchini diced
- 1 medium red pepper diced
- 1 medium yellow pepper diced
- 1 medium red onion diced
- ¼ cup capers drained
- 8 oz ricotta
- extra virgin olive oil
- salt and pepper
Instructions
- Preheat your oven to 200°C / 400°F.
- Chop all of the vegetables into chunks roughly the same size as the gnocchi.
- In a large roasting dish or sheet pan, toss the gnocchi, cherry tomatoes, zucchini, peppers, onion, and capers together. Add a few good glugs of olive oil, and shake the pan to distribute evenly.
- Cover the pan with foil, place into the oven and roast for about 30 minutes, until the vegetables are just beginning to brown.
- Remove the tray from the oven, remove the foil, and give it a stir. Add the ricotta, dropping spoonfuls over the top of the vegetables.
- Put the tray back into the oven (without foil) and roast for another 20 minutes, until the vegetables are saucy and the ricotta is golden brown.
- Remove from the oven, sprinkle with fresh herbs if desired, and serve immediately.
Notes
- If you'd prefer to use olives instead of capers, I recommend 1 cup of Castelvetrano olives. But really any olives you've got on hand will do!
- Nutrition values are an estimate only.
Nutrition
Calories: 219kcal | Carbohydrates: 34g | Protein: 8g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 503mg | Potassium: 390mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1290IU | Vitamin C: 53.3mg | Calcium: 113mg | Iron: 3.8mg