Gnocchi and vegetable tray bake with sumac and pesto
This easy vegetarian recipe brings together pillowy gnocchi, a medley of vegetables, and punchy spices for a fuss-free meal, all in one tray.
Servings: 4
Ingredients
- 1/2 cabbage sliced thinly
- 1/2 sweet potato cubed
- 1 broccoli chopped, see notes
- 1 package gnocchi (500 g)
- 1 can chickpeas, drained (540 ml)
- 1/4 cup sliced olives
- 1 tsp sumac
- 1 tsp cumin
- 1 tsp chilli powder
- olive oil
- 3 tbsp sun dried tomato pesto
- parmesan or chopped herbs (optional)
Instructions
- Preheat the oven to 420 degrees celsius.
- In a large oven tray, combine the sliced cabbage, chopped sweet potato and broccoli, gnocchi, drained chickpeas, and sliced olives, and toss in enough olive oil to coat. Sprinkle the sumac, cumin, and chilli powder and toss until even coated.
- Bake for 20 minutes.
- Remove tray from oven, add pesto to tray and mix until evenly combined. Return to the oven for an additional 10 minutes.
- Serve as is, or optionally with some chopped herbs or parmesan.
Notes
The entire broccoli can be used, stem included. Cut off the head and separate the florets. The stem can be cut into slices or sticks - but be sure to remove any portion that is hard and woody.
The sweet potato should not be chopped too big - they should be the size of the gnocchi or smaller to ensure they cook through in time with the other ingredients.