Okay, folks, let's talk sunshine! No, not the actual kind (although I am SO ready for that!), but the kind you can eat! I'm talking about my new favorite obsession: Baked Gnocchi with Summer Vegetables. And trust me, it's as joyful as a summer day.
I've been all about easy, breezy recipes this week. Why slave over a hot stove when you can let the oven do most of the work? This dish is pure comfort, packed with vibrant veggies and the satisfying chew of gnocchi, all brought together with a little bit of magic. Think of it as a hug on a plate, but one that's also really good for you!
Why This Recipe Rocks:
- Effortless Elegance: Minimal prep, maximum flavor. Perfect for those busy weeknights when you want something delicious without the fuss.
- Veggie Powerhouse: We're loading up on the good stuff! Zucchini, tomatoes, red onion—it's a festival of freshness in every bite. Feel free to mix in whatever you have on hand – eggplant or bell peppers would also be amazing!
- Totally Customizable: Want to make it a bit more exciting? A sprinkle of chili flakes adds a pleasant warmth, or try some olives instead of capers, it's all about what you love.
- Plant-Based Goodness: This recipe is naturally vegan and gluten-free, so everyone can enjoy the party.
- Healthy and Nutritious: Packed with fibre from the vegetables and the carbohydrates provide energy.
Key Ingredients for a Veggie Symphony:
- Gnocchi: We're using pre-made gnocchi for this recipe, because we are all about speed. Look for gluten free versions and remember to check that they are vegan too.
- Olive Oil: A little drizzle goes a long way, locking in moisture and getting those gnocchi edges nice and crispy. If you want to keep this recipe low fat, use a good quality vegetable broth instead but be aware that the final bake will be drier.
- Cherry Tomatoes: These little flavour bombs get all jammy and delicious in the oven, creating a natural sauce.
- Zucchini: Adds moisture and texture. We are chopping it quite coarsely so it doesn't disappear into the dish during baking.
- Red Onion: A half of a red onion thinly sliced for sweetness. More if you prefer, and feel free to use white or yellow onion instead.
- Capers: These little salty gems provide a pop of flavour, chopping them up finely to allow the taste to evenly distribute.
- Balsamic Vinegar: A splash adds depth and complexity, cutting through the sweetness of the tomatoes. Don't skip it, even if you use sugar, a little bit of this brings all the flavours together. The thicker the balsamic, the better.
- Sugar or Raisins: A touch of sweetness balances the balsamic and helps the tomatoes caramelize. If you don't want to use sugar, a handful of raisins is a healthy alternative.
Let's Get Cooking!
- Preheat your oven to 220°C (425°F). Grab a baking dish – you'll want one that's large enough to hold all the gnocchi and veggies.
- Combine some olive oil, garlic, oregano, chili flakes (if using), capers, salt and pepper. The smell of this is amazing.
- Mix the oil mixture with the gnocchi in your baking dish.
- Add in red onion wedges and sliced zucchini. Bake for 10 minutes.
- Then add your halved cherry tomatoes, balsamic vinegar, and sugar. Gently stir to combine.
- Bake for another 25 minutes, or until the gnocchi is golden brown and the veggies are tender. Give it a good stir halfway through to make sure nothing is sticking to the base of the pan.
- Serve it up and enjoy the sunshine in a bowl!
Serving Suggestions
- Add a dollop of vegan ricotta for added creaminess. (Optional but highly recommended!)
- Sprinkle fresh basil over the top.
- Serve with a side of crusty bread for soaking up all the yummy juices.
This baked gnocchi recipe is not just a meal, it's an experience. It's about enjoying fresh, healthy food that makes you feel good, both inside and out. So go on, give it a try, and let me know how you like it. And remember to add the hashtag #HealthyGnocchi when you show off your creation on Instagram! Happy Cooking!