Gnocchi Bake with Summer Vegetables

This gnocchi bake makes the most of fresh summer vegetables and is really low effort, for those nights you don’t feel like cooking.

5 from 1 vote

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Course: Main Course

Cuisine: Italian, Modern Australian

Keyword: Asparagus, Corn, Gnocchi Bake, gnocchi oven bake, gnocchi tomato bake, Sheet Pan gnocchi bake, Summer Vegetables, Tomatoes, Tray bake gnocchi, vegetarian gnocchi bake, Zucchini

Total Time: 30

Servings:

Equipment

Oven
2 Baking trays (sheet pan)

Ingredients

2 teaspoon olive oil
2 zucchini
2 corn cobs
1 bunch asparagus
4 cloves garlic
750 g fresh gnocchi
300 g mixed baby tomatoes
2 tablespoon olive oil
½ bunch basil
1 avocado
60 g Kalamata olives
1 lemon
60 g parmesan cheese block
Salt and pepper

Instructions

Preheat your oven to 220 C and get out two baking trays. Drizzle oil over trays.
2 teaspoon olive oil
Cut zucchini into half moons. Slice corn. Remove and discard woody ends of asparagus. Peel and chop garlic. Add to tray(s) with gnocchi and tomatoes (add your child’s portion of tomatoes to their plate now). Drizzle oil, season with salt and pepper and place in the oven for 20 minutes, turning at 10.
2 zucchini, 2 corn cobs, 1 bunch asparagus, 4 cloves garlic, 750 g fresh gnocchi, 300 g mixed baby tomatoes, 2 tablespoon olive oil, Salt and pepper
Pick the leaves from basil. Peel and cube avocado, roughly chop olives, and slice lemon in half.
Add avocado to your child’s plate now.
½ bunch basil, 1 avocado, 60 g Kalamata olives, 1 lemon
Remove the tray (s) from the oven. Serve gnocchi, zucchini and corn on kid plates with avocado and tomatoes.
On the tray, squash tomatoes with the flat of your spoon to release the juice. Mix through basil and olives.
½ bunch basil, 60 g Kalamata olives
Serve kids their simplified plates.
To serve adults, divide into bowls and top with avocado and grate over parmesan. Squeeze over lemon. Season with salt and pepper.
1 avocado, 1 lemon, 60 g parmesan cheese, Salt and pepper

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