Roasted Veggie Pesto Gnocchi Traybake (Vegan)
This delicious and simple Roasted Veggie Pesto Gnocchi Traybake is ready in 30 minutes, is full of fibre and protein and is a great vegan and gluten-free option. It works well for meal prep and leftovers.
I love a good one-pan traybake meal and this is so simple as you throw everything in the same dish, make a quick pesto sauce and then bake until delicious. The gnocchi turn lovely and crisp on the outside and tender and fluffy inside, while the veggies and lentils add so much fibre and goodness. You only need a handful of ingredients to make this dish, and it is delicious straight away, hot from the oven, or enjoy leftovers cold the next day for lunch. Another good thing is that you can play around with the vegetables depending on what you have to hand.
Why will I love this?
This traybake is so good:
- Comes together in one pan
- Lovely mediterranean flavours
- Use shop-bought pesto to make this quick and easy
- A great weeknight meal
- Delicious cold or hot
- Made with 9 ingredients
- Ideal of meal prep
- Leftovers taste even better
- You can use whatever veggies you have
- Switch the lentils for other beans/chickpeas
- Full of fibre and protein
- Lentils provide the protein
- All of the vegetables add fibre
- Packed with plant diversity
- Naturally plant-based, egg-free and dairy-free
- Gluten-free
- With nut-free options (check your pesto!)
- Great on its own or with a side salad
- Everyone will love it
- Ready in 30 minutes
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 traybake:
- Red onion: this turns so delicious in the one.
- Pepper: red, orange or yellow peppers are my favourite here.
- Courgette: chopped into chunks. Aubergine would also be very good.
- Cherry tomatoes: leave them whole.
- Gnocchi: use un-cooked gnocchi as it cooks in the oven.
- Cooked green lentils: these are the tinned lentils and simply drain them.
- Vegan pesto: I love the Sacla’ vegan pesto which is available in post UK supermarkets and is naturally wheat and gluten-free. Or, you can make your own.
- Olive oil: your preferred variety – I love Citizens of Soil.
- Lemon juice: for tang and freshness.
- Salt and pepper: to add flavour.
Is this gluten-free and nut-free?
This is naturally gluten-free as long as your gnocchi is wheat/gluten-free. To make this nut-free, use a nut-free pesto.
How do I make this?
This traybake is ready in a few steps:
- Add the vegetables and gnocchi to the tray: leaving the lentils out for now.
- Combine the pesto sauce: and drizzle over.
- Roast for 15 minutes and now add the lentils: giving everything a good toss.
- Roast for 10 more minutes: until crispy and delicious.
- Serve warm or cold with more pesto sauce: and a side salad.
How long will it last?
This will keep for 2-3 days in the fridge in a sealed container and enjoy cold or warm back up in the oven (place in a dish, cover with foil and a drizzle of olive oil and bake for 10 minutes).
What other recipes can I try?
For more weeknight meals:
- Red Pesto Roasted Vegetable Bean and Grain Salad
- Peanut Curry Ramen Noodles
- Sweet Potato Chickpea Spinach Peanut Curry
- Creamy High Protein Pumpkin Pasta
- Sticky Tofu Sweet Potato Hummus Bowls
Roasted Veggie Pesto Gnocchi Traybake (Vegan)
This delicious and simple Roasted Veggie Pesto Gnocchi Traybake is ready in 30 minutes, is full of fibre and protein and is a great vegan and gluten-free option. It works well for meal prep and leftovers.
Ingredients
For the Traybake:
- 1 red onion, in chunks
- 1 red pepper, in chunks
- 1 courgette, in chunks
- 16 cherry tomatoes, whole
- 350g (1 pack) uncooked gnocchi
- ½ - 1 tin cooked green lentils (120-240g drained weight)
For the Pesto:*
- 2 tbsp olive oil
- 2 heaped tbsp vegan pesto
- ½ lemon, juiced
- Salt and pepper
Instructions
- Preheat the oven to 180Fan/200ºC and have one large or two smaller trays to hand.
- Add the red onion, red pepper, courgette, tomatoes and gnocchi to the tray.
- In a small jug, combine the olive oil, pesto, lemon juice, salt and pepper and stir.
- Pour most of the pesto dressing over the tray and toss really well.
- Bake for 15 minutes. Now add in the drained and patted dry lentils with the rest of the pesto dressing. Toss well and bake for another 10-15 minutes. The gnocchi will be crispy outside and pillowy soft inside, once done.
- Serve with some salad leaves and extra pesto drizzle, if you like.
- Enjoy warm, or keep for later and allow to cool. Store in the fridge for 2-3 days in a sealed container. To warm back up, add to an ovenproof dish, cover with foil and bake for 10 minutes. Add some more pesto or extra virgin olive oil before serving.
Notes
*Make up an extra ½ of this pesto sauce to drizzle over the gnocchi once baked, if you like.
Shop the recipe
Stay in touch
I look forward to hearing what you think of this Roasted Veggie Pesto Gnocchi Traybake so please let me know in the comments below and leave a star review above. If you do make this, I’d love to see 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 traybake love x
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