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Baked Gnocchi with Summer Vegetables Recipe

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4.1 from 4 reviews

This baked gnocchi with summer vegetables is a vibrant and hearty vegan dish featuring tender gnocchi, fresh zucchini, cherry tomatoes, and red onion, all enhanced with aromatic garlic, oregano, and capers. Baked until golden and bubbling, it’s finished with optional vegan ricotta for a deliciously creamy touch, perfect for a wholesome, flavorful meal any night of the week.

  • Total Time: 45 minutes
  • Yield: 3 servings

Ingredients

Vegetables and Gnocchi

  • 500 g / 17.5 oz vegan gnocchi (gluten free if needed)
  • ½ red onion, cut into thick wedges lengthwise
  • 1 small zucchini, sliced into thick slices and then quartered
  • 400 g / 14 oz cherry tomatoes, halved

Seasoning and Flavoring

  • 30 ml / 2 tbsp olive oil
  • 1 large garlic clove, finely grated
  • 1 tsp dried oregano
  • A generous pinch of mild chilli flakes (optional)
  • 1 heaped tbsp capers, chopped finely
  • ½ tsp salt, plus more to taste
  • A generous grind of black pepper
  • 15 ml / 1 tbsp quality balsamic vinegar (optional)
  • 1 tsp sugar or 1 tbsp chopped raisins

To Serve

  • Vegan ricotta (optional)

Instructions

  1. Preheat Oven and Prepare Baking Tin: Preheat your oven to 220° C / 425° F and prepare a medium-sized baking tin approximately 22.5 cm x 30 cm (9″ x 12″). This will be perfect for even cooking and roasting.
  2. Mix Olive Oil and Seasonings: In a mixing jug, combine olive oil, the finely grated garlic clove, dried oregano, optional mild chilli flakes, chopped capers, salt, and a generous grind of pepper to create a flavorful oil mixture.
  3. Prepare Vegetables: Cut the red onion into thick wedges lengthwise, keeping the base of the onion intact so the wedges stay together. Slice the zucchini into thick slices and then quarter each slice for bite-sized pieces.
  4. Coat Gnocchi and Vegetables: Place the vegan gnocchi in the baking tin. Pour the olive oil mixture over the gnocchi and stir well until everything is evenly coated. Add the onion wedges and zucchini pieces into the tin and mix gently to combine.
  5. Bake Initial Layer: Bake the gnocchi, onion, and zucchini mixture for 10 minutes in the preheated oven. This starts the roasting process and softens the vegetables.
  6. Add Tomatoes and Sweetness: Remove the baking tin briefly and add the halved cherry tomatoes. Drizzle with the optional balsamic vinegar and sprinkle with sugar or chopped raisins, then stir everything together to incorporate the flavors.
  7. Finish Baking: Return the baking tin to the oven and bake for an additional 15 minutes. After this, give the contents a good stir to ensure even cooking, then bake for another 10 minutes until the vegetables are tender and the gnocchi has a slight golden crust.
  8. Serve: Divide the baked gnocchi and vegetable mixture between two or three plates. Top with dollops of vegan ricotta if desired, adding a creamy, tangy finish to the dish.

Notes

  • Using gluten-free gnocchi makes this dish suitable for gluten-sensitive diets.
  • Optional chilli flakes add a mild heat; omit if you prefer a milder flavor.
  • Vegan ricotta is optional but adds a creamy texture and richness.
  • Chopping vegetables into thick pieces helps maintain their texture during baking.
  • Adjust salt to taste, especially if your capers are particularly salty.
  • The balsamic vinegar and sugar balance the acidity of the tomatoes and add a slight sweetness.
  • Baking in stages ensures all vegetables cook evenly without becoming mushy.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian-inspired
  • Diet: Vegan

Find it online: https://recipeteach.com/baked-gnocchi-with-summer-vegetables-recipe/