Baked Gnocchi with Summer Vegetables Recipe
This vibrant Baked Gnocchi with Summer Vegetables is a delightful, easy-to-make dish featuring vegan gnocchi baked with fresh zucchini, red onion, and cherry tomatoes, enhanced by a fragrant olive oil and herb mixture. Perfect for a wholesome summer meal, it combines the sweetness of tomatoes and a hint of balsamic vinegar with savory capers and oregano for a crowd-pleasing vegan option.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 3 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegan
Ingredients
Gnocchi and Vegetables
- 500 g / 17.5 oz vegan gnocchi (gluten-free if needed)
- ½ red onion, cut into thick wedges lengthwise
- 1 small zucchini, sliced thickly and sliced into quarters
- 400 g / 14 oz cherry tomatoes, halved
Seasoning and Dressing
- 30 ml / 2 tbsp olive oil
- 1 large garlic clove, finely grated
- 1 tsp dried oregano
- 1 heaped tbsp capers, chopped finely
- ½ tsp salt, plus more to taste
- A generous grind of pepper
- A generous pinch of mild chilli flakes (optional)
- 15 ml / 1 tbsp quality balsamic vinegar (optional)
- 1 tsp sugar or 1 tbsp chopped raisins
To Serve
- Vegan ricotta, to serve (optional)
Instructions
- Preheat Oven: Pre-heat your oven to 220° C / 425° F and prepare a medium-sized baking tin, approximately 22.5 cm x 30 cm (9” x 12”).
- Prepare Olive Oil Mixture: In a mixing jug, combine the olive oil, finely grated garlic, dried oregano, chilli flakes (if using), chopped capers, salt, and pepper. Stir well to infuse the flavors.
- Cut Vegetables: Cut the red onion into thick wedges lengthwise while keeping the base intact, and slice the zucchini into thick slices, then each slice into quarters.
- Coat Gnocchi and Vegetables: Place the vegan gnocchi in the baking tin. Pour and stir the olive oil mixture through the gnocchi until well coated. Add the onion wedges and zucchini pieces, then bake everything for 10 minutes.
- Add Tomatoes and Sweetener: Remove the baking tin and add the halved cherry tomatoes, balsamic vinegar (if using), and sugar or chopped raisins to the mixture. Stir thoroughly to combine all ingredients.
- Bake to Finish: Return the baking tin to the oven and bake for 15 minutes. Then, stir the mixture well, and bake for an additional 10 minutes until the gnocchi is golden and vegetables are tender.
- Serve: Divide the baked gnocchi and vegetable mixture between two or three plates. Add dollops of vegan ricotta on top if desired and serve immediately.
Notes
- If gluten-free is necessary, ensure the gnocchi used is labeled gluten-free.
- The balsamic vinegar and sugar add a slight sweetness—feel free to omit for a less sweet, more savory dish.
- Vegan ricotta is optional but provides a creamy finish to the dish.
- Adjust chilli flakes according to your preferred spice level.
- Use fresh herbs if preferred in place of dried oregano, adjusting quantities accordingly.
