Veggie Gnocchi Bake (HC)

Ingredients

• 60g fresh gnocchi
• 3 tbsp tinned chickpeas, rinsed and drained
• 3-4 sun-dried tomatoes, diced
• ½ red onion, cut into chunks
• 100g broccoli, cut into florets
• 1 tbsp olive oil
• 1 heaped tbsp balsamic vinegar
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp dried basil
• Black pepper for seasoning
• 30g Parmesan, grated
• 1 tbsp fresh basil, chopped (optional)

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Instructions

1. Preheat the oven to 200°C (180°C fan).

2. Place the gnocchi, chickpeas, sun-dried tomatoes, red onion and broccoli into a small ovenproof dish.

3. Drizzle with the olive oil and balsamic vinegar (reserve a little for garnish), then sprinkle with garlic powder, oregano, basil and black pepper. Toss everything together until well coated.

4. Bake for 30–35 minutes, stirring halfway, until the gnocchi are golden and the vegetables are tender.

5. Serve topped with the remaining balsamic vinegar, Parmesan and a sprinkle of basil if desired.

Batch Cooking Tip: This recipe is ideal for batch cooking! Simply scale up the gnocchi, chickpeas, vegetables, and sun-dried tomatoes based on the number of portions you need.

For the vinegar and seasoning, increase gradually and adjust to taste, as it’s easier to add more than take it away.

Dinner

Serves: 1