Gnocchi tray bake with Mediterranean vegetables

Step 1/4

• 1 red onion
• 1 zucchini
• 1 yellow bell pepper
• 250 g cherry tomatoes
• 2 cloves garlic

• oven
• knife
• cutting board

Preheat the oven to 200°C/392°F. Peel onion and cut into 1 cm/0.4 in. thick slices. Cut zucchini into 1.5 cm/0.6 in. thick slices and yellow bell pepper into rough pieces. Halve cherry tomatoes. Peel garlic cloves.

Step 2/4

• 400 g gnocchi
• 2 tbsp Kitchen Stories Pasta Magie seasoning
• alternative to Pasta Magie: dried basil, thyme, oregano, chilli flakes and garlic
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• salt
• pepper

• baking sheet
• parchment paper
• Pasta Magie seasoning

Spread gnocchi, onion, zucchini, bell pepper and cherry tomatoes on a baking sheet lined with parchment paper. With a garlic press, press the garlic cloves over the vegetables. Sprinkle PASTA MAGIE seasoning over everything and drizzle with half of the olive oil and balsamic vinegar. Season with salt and pepper, mix everything well and bake in the preheated oven for approx. 20–25 min.

Step 3/4

• 40 g basil
• 150 g ricotta cheese
• 20 g blanched almonds
• 1 lemon
• 2 tbsp olive oil
• salt
• pepper

• fine grater
• immersion blender

In the meantime, prepare the basil ricotta dip. Finely chop basil. Put ricotta and almonds in a blender. Grate lemon zest and add. Cut lemon in half and squeeze the juice, then add it to the ricotta mix. Blend everything in a standing or immersion blender. Fold in chopped basil and the remaining olive oil. Season with salt and pepper and set aside.

Step 4/4

• Parmesan cheese (grated, optional)

Once the vegetables are done baking, remove the tray from the oven and let cool briefly. Serve directly from the tray with the basil ricotta dip. Sprinkle with Parmesan cheese if desired. Enjoy!

Enjoy your meal!