One-Pan Veggie Roast Gnocchi Recipe

Ingredients

½ butternut squash
1 red onion
1 red pepper
2 garlic cloves
350g gnocchi
100g cavolo nero
100g soft goat's cheese
1 tbsp pine nuts
1-2 tbsp balsamic vinegar
1 lemon
A pinch of dried chilli flakes
A few sprigs of thyme

Prep: 15 mins | Cook: 35-40 mins

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Method

1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Halve the butternut squash. Scoop out the seeds from one half. Chop it into small, bite-sized chunks (no need to peel as the skin is edible, but you can if you prefer). Add the chopped squash to a large roasting tin. Drizzle over 1 tbsp olive oil and add a pinch of salt and pepper. Toss to mix, then roast for 10 mins.

2. Meanwhile, peel the onion and chop it into around 8 wedges. Pop them in a bowl. Halve the pepper, scoop out the seeds and white pith and roughly chop it. Add to the onion. Peel and finely chop the garlic cloves. Add them to the bowl, along with the gnocchi. Pour 1 tbsp oil into the bowl and season with a pinch of salt and pepper. Toss to coat in the oil and seasoning.

3. Take the tin out of the oven. Tip in the gnocchi and veg. Toss to mix. Return the tin to the oven and roast for 20 mins.

4. Meanwhile, trim the cavolo nero and slice into chunks.

5. Check the veg and gnocchi after 20 mins – the veg should be tender and starting to brown. Take the tin out of the oven and tuck in the cavolo nero. Add the goat’s cheese to the tin. Sprinkle over the pine nuts. Roast for a further 10 mins till the veg and cheese are lightly browned.

6. Take the tin out of the oven. Stir to mix everything together. Drizzle over the balsamic vinegar. Finely grate over the lemon zest. Sprinkle over the chilli flakes and a few fresh thyme leaves. Serve straight away.