Roasted Vegetable Gnocchi Traybake (Vegan)
This delicious 30-minute dinner of Roasted Vegetable Gnocchi Traybake is easy to make, packed with fibre, colour, veggies, protein and tastes so good. It is also naturally vegan, gluten-free and everyone will love it.
Traybake dinners are so good when the weather gets cooler, and for when you want to prep ahead of time. So, this new traybake recipe is perfect both for the time of year and as part of my nourishing meal prep recipe series – you can see the other recipes here on my website and see the other videos on my Instagram here. This traybake ticks all of the boxes; it’s packed with flavour, protein, fibre and is easy to make. You can also make up more of this to feed a crowd and enjoy it warm or cold later on. Enjoy this for lunch at work, on-the-go or for dinner, too, in your favourite glass containers.
Why will I love this meal?
This traybake is so good:
- Loaded with mediterranean flavour
- Packed with colour and different veggies
- Full of fibre and protein
- Great for meal prep
- Ready in 30 minutes
- Delicious for lunch or dinner
- Bring it to work or enjoy at home
- Also great for potluck dinners or picky meals
- You can use different veggies, depending on what you have
- Naturally vegan, dairy-free and egg-free
- Gluten-free and nut-free
- With healthy fats from olive oil and olives
- Easy to make in a few steps
- Topped with homemade vegan tofu feta
- Boasts at least 11 different plant points
- Delicious all year round
- Everyone will love it
- Great for kids and adults alike
- With lentils for fibre and protein
If you already love the sound of this traybake, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below, and see my favourite and recommended products in the “shop the recipe” section.
For the roasted veggies:
- Courgette: chopped into chunks.
- Red onion: peel and chop into chunky pieces.
- Orange or red pepper: or your preferred colour pepper.
- Cherry tomatoes: these turn to juicy and sticky in the oven.
- Olive oil: to roast the veggies in, or you can use preferred oil.
- Herbs and spices: dried basil, oregano and sweet smoked paprika make this so delicious.
- Uncooked gnocchi: make sure this is gluten-free and vegan as some contain wheat flour and dairy. I have a few recipes for homemade gnocchi on my website, too.
- Pre-cooked puy lentils: these are ideal for adding protein. I use the Merchant Gourmet puy lentils, but green lentils will also work.
- Pitted olives: to add lots of flavour and healthy fats.
- Red pesto: make sure this is vegan, you can use shop-bought or make your own.
- Crumbled vegan feta: I love using my homemade tofu feta (see the recipe here) or use a shop-bought one.
- Fresh basil: for flavour.
- Salt and pepper: to season.
Is this gluten-free and nut-free?
This is easily gluten-free, as long as you use GF gnocchi. To keep this nut-free, make a nut-free pesto.
How do I make this?
This is ready in a few steps:
- Chop the veggies and add to a baking dish: toss with the herbs, spices and olive oil,
- Roast for 15 minutes: until tender.
- Quickly cook the gnocchi and add to the tray: with the pesto and the other ingredients.
- Bake again for 10 to 15 minutes: until it’s all cooked through.
- Serve with tofu feta and basil: and enjoy.
How long will it last?
This gnocchi will keep for 2-3 days in the fridge in a sealed container and you can eat it cold or warm back up in the oven for 20 minutes, adding a splash of water.
What other recipes can I try?
For more meal prep lunch ideas:
- Edamame Avocado Soba Noodle Tahini Bowl
- Pistachio Pesto Pasta Salad
- Coronation Spiced Chickpea/Bean Sandwich Filler
- Cashew Crunch Noodle Salad
- Herby Olive Butterbean Couscous Salad
Roasted Vegetable Gnocchi Traybake (Vegan)
This delicious 30-minute dinner of Roasted Vegetable Gnocchi Traybake is easy to make, packed with fibre, colour, veggies, protein and tastes so good. It is also naturally vegan, gluten-free and everyone will love it.
Ingredients
- 1 courgette, chopped into chunks
- 1 red onion, peeled and in chunks
- 1 orange or red pepper, in chunks
- 160g cherry tomatoes, in ½
- 2 tbsp olive oil
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp sweet smoked paprika
- 500g uncooked gnocchi
- 125g pre-cooked puy lentils
- 80g pitted olives, in ½
- 100g vegan red pesto
- 4 handfuls crumbled vegan or tofu feta, to serve
- 4 sprigs fresh basil, torn
- Salt and pepper
Instructions
- Preheat the oven to 180Fan/200ºC and have a large ovenproof dish to hand.
- Add the chopped courgette, onion, pepper and tomatoes to the dish. Drizzle with olive oil, basil, oregano, smoked paprika, salt and pepper. Toss with your hands and roast for 15 minutes.
- Bring a large pan of water to the boil and cook the gnocchi for 1 minute, until not quite cooked through but softer. Drain and save 60ml of the cooking water.
- Remove the vegetables from the oven and stir. Add in the cooked gnocchi, lentils, olives, red pesto and the pasta cooking water. Stir really well to coat everything in the sauce.
- Bake in the oven for a further 10-15 minutes, until bubbling at the edges.
- Remove from the oven, stir again ad then sprinkle with the feta and basil and scoop into bowls.
- Enjoy straight away or once cool, store in airtight container for 2-3 days in the fridge.
- Eat cold or warm back up in the oven for 20 minutes, covered with foil and add a splash of water to the pots.
Shop the recipe
Stay in touch
I look forward to hearing what you think of this Roasted Vegetable Gnocchi Traybake so please let me know in the comments below and leave a star review above. If you do make these snacks, I’d love to see them so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With gnocchi love x
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