Baked Veggie & Gnocchi
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By Kwn Donoghue
Baked Veggie & Gnocchi
6 steps
Prep:10minCook:40min
Wonder this one is for our pasta lovers who are looking for ways to add in some extra veg!
It's a perfect plant-based meal prep option, we used GF gnocchi & it still worked a treat.
Updated at: Fri, 04 Oct 2024 22:33:28 GMT
Nutrition balance score
Good
Glycemic Index
59
Moderate
Glycemic Load
32
High
Nutrition per serving
Calories567.3 kcal (28%)
Total Fat31.3 g (45%)
Carbs53.8 g (21%)
Sugars6.9 g (8%)
Protein16.8 g (34%)
Sodium810.5 mg (41%)
Fiber5.3 g (19%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
1. Preheat the oven to 180C.
OvenPreheatStep 2
2. Add the veggies & gnocchi to a large baking tray.
Baking dish
zucchini1 
asparagus1 bunch
gnocchi500g
cherry tomatoes1 punnet
broccoli1 
capsicum1 Step 3
3. Pour over the oil & pesto, stir to combine.
basil pesto½ cup
olive oil¼ cupStep 4
4. Bake for 20 mins.
OvenHeatStep 5
5. Spread bocconcini over the gnocchi bake.
bocconcini1 cupStep 6
6. Bake for a further 20 mins or until golden, enjoy!
OvenHeatNotes
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