I have a confession to make – since lockdown, the time and effort I want to use to make dinner has definitely diminished! Instead of scouring the internet for complex recipes and concoctions, I am consistently looking for easy, simple recipes I can make after a long day in the office and commuting (am I the only one who thinks commuting post lockdown is harder than pre lock down?!)
Anyway, in an effort to find simple recipes, I have found the beauty that is the good old tray bake (expect a lot more of this to come!) This recipe I made with premade gnocchi, spiralised courgettes, asparagus and pesto but you could easily throw in whatever (green) vegetables you would like!
arugula pesto & green veggie gnocchi tray bake
a super simple, green and fresh tray bake that is perfect for any weeknight summer or winter!
Ingredients
Pesto
- 60 grams arugla 1 bag
- 15 ml tablespoons olive oil
- 1-2 tablesoons water as needed
- 30 ml lemon juice juice of one lemon
- 10 grams garlic two cloves
- 100 grams pine nuts
Tray Bake
- 600 grams courgettes two zucchinnis, spiralise
- 250 grams asparagus chopped
- 15 ml olive oil
- 500 grams Fresh prepared gnocchi I use this kind for reference https://www.sainsburys.co.uk/gol-ui/Product/sainsburys-fresh-gnocchi-500g
Instructions
- Preheat oven to 200 degrees °C (392 °F).
- Prepare the vegetables -spiralise the courgetts and chop up the asparagus.
- Toss vegetables and gnocchi in olive oil and salt and pepper to taste.
- Put in oven and bake for 12-15 minutes or so until desired tenderness of asparagus and courgette.
- Meanwhile, place all ingredients for pesto in high speed blender or nutribullet.
- After 12-15 minutes, pour pesto over vegetables and continue to cook for another 5 minutes until pesto is warm and vegetables and gnocchi are slightly crispy on top.
- Enjoy!
Tried this recipe?Mention @plantbased_petite or tag #plantbasedpetite!
