Tomato, Pesto and Gnocchi Traybake (Vegan Gluten-free)

A simple one-pan flavoursome and colourful dish of roasted gnocchi, sticky juicy tomatoes, red onion and garlic all topped with a creamy and simple vegan pesto. This meal is fuss-free, vegan, gluten-free and great for lunch, dinner and leftovers.

I love one-pan meals, they are such a life saver on a busy day and are a great way to pack in so many different colours, textures and vegetables. they are my go-to midweek meal and usually consist of any number of vegetables, a chosen protein like chickpeas or lentils all served with some grains and greens. And so when you’re craving gnocchi but want something just as simple, this Tomato, Pesto and Gnocchi Traybake hits the spot every time.

Pair your favourite gnocchi with some tomatoes, red onion and garlic all baked until crisp, sticky and delicious with some olive oil and balsamic and then serve it with the best and easiest creamy pesto. It’s delicious served warm or cold – so it’s a great choice for meal prep and having leftovers for lunch the next day.

The other best bit? You only need a few ingredients:

• Gnocchi: make sure your gnocchi is vegan and gluten-free if you are not making your own. See my Cauliflower Gnocchi, Sweet Potato Gnocchi and even Parsnip Gnocchi recipes if you want to make your own. You will need to cook the gnocchi before using them in the traybake.
• Red onion: I love using red onion in traybakes as it turns so sweet and soft. You could also use white onion or swap it for another vegetable entirely like courgette or aubergine.
• Tomatoes: cherry tomatoes are my favourite thing to roast. They burst, turning the fruits so sticky and delicious. You can use any colour or variety of tomato although the smaller ones are better for this traybake.
• Garlic: there is something so magical about roasted whole bulbs of garlic. The insides turn sticky and tender. Simply squeeze out the garlic from the skin and stir into this cooked Tomato, Pesto and Gnocchi Traybake.
• Olive oil: the better the quality, the better the taste at the end but any will work.
• Balsamic vinegar: this adds a lovely depth of flavour that works really well as a Mediterranean-style recipe.

Throw all the ingredients for the Tomato, Pesto and Gnocchi Traybake into a dish and bake for about 40 minutes until tender and the gnocchi is nice and crisp on the outside but tender in the middle. Meanwhile, you can make the easy and creamy green pesto:

• Fresh basil: an essential for a fresh pesto. You could use another herb like fresh coriander and mint for a different take on this recipe.
• Coconut yoghurt: this adds such a creamy element to this dish. I love coconut as it’s thicker and creamier but you can use another style of yoghurt, too.
• Olive oil: for the best texture and lovely taste.
• Lemon juice: I love to add a bit of freshness and zing to the pesto to really lift the dish.
• Garlic: a bit more garlic because the flavours are so good. With the lemon and fresh basil, the garlic adds a bit of heat and richness.

Stir the creamy pesto into the finished traybake or save it to enjoy layer – it will last for a few days in an airtight container in the fridge where the flavours will develop even more. The pesto is also good stirred into pasta, other roasted vegeatbles, as a salad dressing or spooned over grain or buddha bowls. And don’t forget to spread some into your sandwich, too!

That’s all there is to this really simple, vibrant and rich Tomato, Pesto and Gnocchi Traybake. It’s a one-pan dream with all the flavour coming from a few simple ingredients. You can make up a big batch to have a few meals ready to go and remember it makes delicious lunchbox leftovers. Naturally gluten free, vegan and nut-free, too, it’s a great alternative for pleasing lots of people.

If you are looking for other one-pan dishes, how about my:

• Hassleback Sweet Potato and Chickpea Traybake with Tahini
• Roasted Red Pepper and Cauliflower Harissa Traybake
• Balsamic Roasted Potato Aubergine and Broccoli Traybake
• Roasted Cumin Carrot Lentil Salad with Cashew Cheese
• Aubergine Chickpea and Tomato Harissa Stew

Tomato, Pesto and Gnocchi Traybake (Vegan GF)

• Servings: 2
• Time: 45 minutes
• Difficulty: easy
• Print

A simple one-pan flavoursome and colourful dish of roasted gnocchi, sticky juicy tomatoes, red onion and garlic all topped with a creamy and simple vegan pesto. This meal is fuss-free, vegan, gluten-free and great for lunch, dinner and leftovers.

Ingredients

Traybake:
• 350g dried gnocchi or 2 portions fresh gnocchi
• 1 red onion, in chunks
• 250g cherry tomatoes
• 1 bulb garlic, peeled
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
Creamy Pesto:
• 25g fresh basil
• 80g coconut yoghurt
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 garlic clove, peeled
• Salt and pepper
• To serve: extra basil, pomegranate

Directions

1. Preheat the oven to 160Fan/180*C and line a large baking tray with parchment paper.
2. If using dried gnocchi, cook according to packet instructions and drain.
3. Add the red onion, tomatoes, gnocchi and garlic bulb to the tray. Drizzle over the olive oil, balsamic vinegar, some salt and pepper. Add some extra oil to the garlic bulb. Rub with your hands and bake for 30-40 minutes until tender and crisping up.
4. Meanwhile, make the creamy pesto. Add all of the ingredients to a small blender and blitz until you reach a chunky sauce. Season to taste with salt and pepper.
5. Serve the gnocchi traybake drizzled with the creamy pesto and serve with extra basil leaves and pomegranate.
6. Once cool, store leftovers in an airtight container for 2-3 days and enjoy warm or cold.

I cannot wait to hear what you think of this Tomato, Pesto and Gnocchi Traybake so please let me know in the comments below. If you make this traybake, tag me in your dishes as I love seeing them – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With gnocchi traybake love x