Main Dishesdeliciouslyella
Herby Squash & Gnocchi Traybake
This is our nourishing midweek star – one tin, minimal washing up and exactly what you want after a long day. It’s hearty, cosy and a great source fibre, thanks to the squash, mushrooms and borlotti beans. Finish with a handful of rocket and the pesto dressing for a nourishing, low-effort supper.
👥 2 Servings⏱️ Prep & Cook: 50 min🔥 Cook: 50 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
Preheat the oven to 180°C fan / 390°F. Add the squash and mushrooms to a large, shallow roasting tin. Drizzle with olive oil, season generously and toss to coat. Roast for ⏱️ 30 minutes, until just tender.
olive oil2 tablespoons
2
Meanwhile, add the gnocchi, borlotti beans, oregano, chili flakes (if using), sage and rosemary to a medium bowl. Add a drizzle of oil and a pinch of salt, then toss together.
dried oregano1 teaspoon
3
Remove the tray from the oven, tip in the gnocchi mixture and tumble everything together until evenly combined. Roast for 15–⏱️ 20 minutes until crisp and golden.
4
If you’re making the pesto dressing, whisk the pesto and yoghurt with 2 tablespoons of water in a small bowl until smooth – it should be the consistency of single cream.
5
Divide the gnocchi between bowls, scatter over the rocket and drizzle over the pesto dressing (if using) to serve.
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