Photo of Summer roast vegetable gnocchi by WW

Summer roast vegetable gnocchi

10 - 11
PersonalPoints™ per serving
Total Time
40 min
10 min
30 min
Gnocchi isn’t just for the colder months. We used summery courgette and tomatoes, to keep it light, and ready-made gnocchi, for speed.


Cherry Tomatoes

150 g


1 medium, cut into 1cm slices

Red onion(s)

1 small, cut into thin wedges


2 clove(s), finely sliced

Calorie controlled cooking spray

4 spray(s)

Sweetcorn, canned, drained

50 g

Gnocchi, Fresh

150 g

Parmesan Cheese

1 tablespoons, grated

Basil, fresh

10 leaf/leaves, finely chopped, plus extra leaves to serve


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the tomatoes, courgette, onion and garlic in a roasting tin, mist with cooking spray and season well. Roast for 25-30 minutes, until tender, adding the sweetcorn for the final 5 minutes of cooking time.
  2. Meanwhile, cook the gnocchi to pack instructions. Drain and put in a bowl with the roasted veg, half the Parmesan and the basil leaves. Toss to combine then transfer to a serving bowl.
  3. Serve topped with the remaining parmesan and extra basil leaves.


You can use frozen sweetcorn instead of tinned. Just add it to the veg for the final 7-8 minutes of cooking time.