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.
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