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Photo of Anna's gnocchi and meatball traybake by WW

Anna's gnocchi and meatball traybake

PersonalPoints™ per serving
Total Time
1 hr 5 min
20 min
45 min



4 clove(s)

Lean lamb mince

500 g

Red onion

1 medium, finely chopped

Fresh flat-leaf parsley

2 tbs, chopped

Dried oregano

1 tsp

Dried herbs

1 tbs, lamb herb blend seasoning


1 medium, chopped

Pumpkin gnocchi

500 g, fresh

Canned cherry tomatoes

1 can(s), (400g can)

Dried herbs

2 tsp, mixed variety

Vegetable stock

½ cup(s), (125ml)

Fresh basil

½ cup(s), leaves, roughly chopped

Light mozzarella cheese

½ cup(s), grated, grated, (60g)


  1. Preheat oven to 180℃.
  2. Finely grate 1 garlic clove. Combine mince, half the onion, grated garlic, parsley, oregano and herb seasoning in a large bowl. Season with salt and pepper. Roll level tablespoons of mixture into 25 meatballs.
  3. Finely chop remaining garlic cloves. Place zucchini, gnocchi, remaining onion, meatballs, tomatoes, mixed herbs, stock, ½ cup (125ml) water, basil and chopped garlic into a large roasting pan. Season with salt. Sprinkle over cheese.
  4. Cover with foil, bake for 40-45 minutes, until meatballs are cooked through and vegetables are tender. Serve.


TIPS: Anna likes to pour the water into the cherry tomato can and swirl around, then add to the roasting pan. This ensures you don’t leave any yummy flavours behind. Serve with steamed broccoli or green beans.