pesto gnocci traybake

Nutrition

Pesto Gnocci Traybake

Ingredients

  • 1/2 an aubergine cubed
  • 1 courgette cubed
  • 250g of gnocchi
  • 2 tbsp olive oil
  • 100g cherry tomatoes
  • 3 tbsp pesto (green works best)
  • a handful of rocket
  • Salt and pepper

If you spend any time with me (Philippa), you will know how often I use the phrase ‘eat the rainbow!!’ But eating every colour and kind of vegetable is not only good for your microbiome, it is brilliant for your overall health. The wide range of vitamins and minerals that you get from eating a range of fruit and vegetables are so important in helping the body perform its functions to keep you on top form, and they are also REALLY great for a healthy complexion.

This colourful recipe from Madeleine Shaw couldn’t be quicker and it is also comforting…perfect for a chilly Spring day!

(serves 2)

Method

  1. Preheat the oven to 180C

  2. Toss the vegetables and gnocchi in olive oil and lay on a tray as flat as possible

  3. Roast for 20 minutes until golden and crispy

  4. Finish with a drizzle of pesto and a sprinkling of rocket

  5. If you’re feeling a little indulgent, then add a few shavings of cheddar or parmesan!

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