Roast gnocchi with veg and spinach pesto recipe
Created by The Tesco Recipes team
This simple traybake recipe combines pillowy gnocchi with broccoli, cherry tomatoes and spinach, all brought together with a herby homemade spinach pesto. This vibrant vegetarian dinner idea is ready in just 25 minutes and requires minimal effort – you can even make the pesto ahead to save time (keep covered in the fridge until ready to cook).
See method- Serves 4
- 7 mins to prepare and 18 mins to cook
- 328 calories / serving
- Freezable
- Vegetarian
- Healthy
Ingredients
- 500g pack gnocchi
- 350g pack broccoli, cut into small florets, stalk cut into chunks
- 100g cherry tomatoes, halved
- 1½ tbsp olive oil
- 1 tsp crushed chillies (optional)
- 200g spinach
For the spinach pesto
- 1 garlic clove
- 30g vegetarian hard cheese or Parmesan, roughly chopped
- 30g pack fresh flat-leaf parsley
- 2 tbsp olive oil
- 1 lemon, juiced
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Shop ingredientsEach serving contains
- Energy
- 1380kJ 328.0kcal
- Fat
- 13g
- Saturates
- 3g
- Salt
- 1.6g
- Sugars
- 5g
of the Reference intake
Carbohydrate 41.0gProtein 11.1gFibre 7.2g
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Sign in to shopMethod
- Preheat the oven to gas 7, 220°C, fan 200°C. Boil the gnocchi for 1 min; drain and set aside.
- Put the broccoli, cherry tomatoes and drained gnocchi in a large roasting tin. Drizzle with the oil and sprinkle with the crushed chillies, if using. Toss to mix, then roast for 15 mins. Add 150g of the spinach and return to the oven for 2 mins; mix to wilt the spinach.
- Meanwhile, put the remaining 50g spinach in a food processor with the other pesto ingredients and 100ml water; blitz until smooth. You may need to add the spinach in batches. Season to taste and serve drizzled over the roasted veg and gnocchi.
- Tip: You might need to use 2 roasting tins, as overcrowding will make the veg soggy.
- See more Under 30 minute meals
Freezing and defrosting guidelines
Freeze pesto only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
