Summer roast vegetable gnocchi
1 medium, cut into 1cm slices
1 small, cut into thin wedges
2 clove(s), finely sliced
Calorie controlled cooking spray
Sweetcorn, canned, drained
1 tablespoons, grated
10 leaf/leaves, finely chopped, plus extra leaves to serve
- 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.
- 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.
- Serve topped with the remaining parmesan and extra basil leaves.