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Photo of Summer roast vegetable gnocchi by WW

Summer roast vegetable gnocchi

10
Points®
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
1
Difficulty
Easy
Gnocchi isn’t just for the colder months. We used summery courgette and tomatoes, to keep it light, and ready-made gnocchi, for speed.

Ingredients

Cherry Tomatoes

150 g

Courgette

1 medium, cut into 1cm slices

Red onion

1 small, cut into thin wedges

Garlic

2 clove(s), finely sliced

Calorie controlled cooking spray

4 spray(s)

Sweetcorn, tinned, drained

50 g

Gnocchi, Fresh

150 g

Parmesan Cheese

1 tablespoon(s), grated

Basil, fresh

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

Instructions

  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.

Notes

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

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