Name: Gnocchi Traybake with Lemony Ricotta Recipe
Prep time: 10 min
Cook time: PT-490152H46M8S
Total time: PT-490152H46M8S
Cuisine: Italian
Ingredients: 500g gnocchi; 1 courgette, halved, then sliced into chunky pieces; 100g baby plum tomatoes, halved; 100g artichokes in oil, plus 2 tbsp of the oil; 2 garlic cloves, unpeeled, lightly bashed; ½ tsp chilli flakes; 85g ricotta; 1 lemon, zested, then sliced into wedges; 10g basil, roughly chopped

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Introduction

This gnocchi traybake with lemony ricotta is a vibrant, comforting dish perfect for a quick weeknight dinner. Crispy edges and tender veggies combine with a fresh, creamy lemon ricotta to delight your taste buds.

The dish shows a black rectangular tray filled with three layers: the base layer is small, light golden gnocchi scattered across the tray; the second layer has bright green sliced zucchini and roasted cherry tomatoes with a slightly wrinkled red color, mixed evenly among the gnocchi; the top layer consists of dollops of white creamy sauce and fresh green basil leaves scattered all over, with a sprinkling of red pepper flakes on the sauce. Around the edges of the tray, there are four lemon wedges with a bright yellow color placed at corners. A vintage metal slotted spoon rests on the right side of the tray, partially covered with gnocchi and sauce. The tray is set on a white marbled textured surface, and on the left side, there is a white plate holding two forks and a knife with wooden handles. photo taken with an iphone --ar 4:5 --v 7

Ingredients

500g gnocchi
1 courgette, halved, then sliced into chunky pieces
100g baby plum tomatoes, halved
100g artichokes in oil, plus 2 tbsp of the oil
2 garlic cloves, unpeeled, lightly bashed
½ tsp chilli flakes
85g ricotta
1 lemon, zested, then sliced into wedges
10g basil, roughly chopped

Instructions

Step 1: Preheat your oven to 220°C (200°C fan/gas mark 8). In a large roasting tray, combine the gnocchi, courgette, and tomatoes.
Step 2: Add the artichokes and 2 tablespoons of their oil, the unpeeled garlic cloves, and the chilli flakes to the tray. Season well with salt and freshly ground black pepper. Mix everything together using your hands to coat the ingredients evenly.
Step 3: Bake the tray in the oven for 30-35 minutes until the gnocchi edges turn crispy and the vegetables become soft.
Step 4: While the traybake is cooking, stir the ricotta and lemon zest together in a small bowl. Season with salt and pepper to taste.
Step 5: Once the traybake is cooked, remove from the oven and dot the lemony ricotta evenly over the hot gnocchi and vegetables. Sprinkle the chopped basil on top.
Step 6: Divide the gnocchi between two bowls, mixing well so the ricotta melts into a creamy sauce. Serve with lemon wedges on the side for squeezing over just before eating.

Tips & Variations

For added protein, toss in some cooked chicken or crispy pancetta before baking.
Use fresh artichokes if available; simply steam them before adding to the tray.
If you prefer less spice, reduce or omit the chilli flakes.
Swap basil for fresh parsley or oregano for a different herb flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or oven until warmed through. You may wish to add a splash of water or extra ricotta when reheating to keep the sauce creamy.

How to Serve

The dish is served on a rectangular black tray with a decorative pattern, containing several layers. The base layer consists of small, round gnocchi pieces that are light golden brown. Scattered among the gnocchi are slices of green zucchini and halved roasted cherry tomatoes in red. On top of this base, dollops of white creamy sauce are placed evenly across the tray, sprinkled with red chili flakes. Fresh green basil leaves are spread over the entire dish for a pop of color. In the corners and edges, there are bright yellow lemon wedges adding freshness. A metal serving spoon with a worn handle rests on the right side of the tray. The tray is set on a white marbled surface, with a white plate and forks visible to the left. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen gnocchi for this recipe?

Yes, frozen gnocchi works well. There’s no need to thaw them beforehand—just bake directly from frozen, although you might need to add a few extra minutes to the cooking time.

What can I substitute if I don’t have ricotta?

Cream cheese or mascarpone can be used as a creamy alternative. For a dairy-free option, try blending silken tofu with lemon zest and a pinch of salt.