Rustle up this one-tray wonder with gnocchi, ricotta, artichokes, plum tomatoes and courgette. It can be adapted by using any veg you have in the fridge
Prep:10 mins
Serves 2
500g gnocchi1 courgette, halved, then sliced into chunky pieces100g baby plum tomatoes, halved100g artichokes in oil, plus 2 tbsp of the oil2 garlic cloves, unpeeled, lightly bashed½ tsp chilli flakes85g ricotta1 lemon, zested, then sliced into wedges10g basil, roughly chopped
STEP 1Heat the oven to 220C/200C fan/gas 8. Tip the gnocchi, courgette and tomatoes into a large roasting tray. Add the artichokes and oil, the bashed garlic cloves and chilli flakes, and season well with salt and freshly ground black pepper. Mix all the ingredients together with your hands, then bake for 30-35 mins until the gnocchi are crisp at the edges and the veg is soft.STEP 2Meanwhile, mix the ricotta and lemon zest together in a small bowl, then season with salt and pepper to taste. Dot this over the gnocchi and sprinkle over the basil.STEP 3Divide the gnocchi between two bowls, mixing them well so the ricotta breaks down to make a creamy sauce. Serve with the lemon wedges for squeezing over.
