This is quick and easy crispy gnocchi dish is a great midweek meal, and is versatile enough to allow you to switch out the vegetables depending on what you have in the fridge. Be warned though, the Lemon Chilli jam has got a real kick to it, so go lightly!
- 500g gnocchi
- 1 red onion – cut into wedges
- 1 courgette – cut into bite-sized pieces
- 175g cherry tomatoes
- 200g Greek salad cheese
- 100g Spinach
- 1 tsp Lemon Drop Chilli Jam
- 2 tsp olive oil
1/ Pre-heat the oven to 200C. Using two baking dishes, scatter the gnocchi in one and drizzle with olive oil. Spread out the vegetables in the other dish and top with the Greek salad cheese block then dollop over the Lemon Drop Chilli Jam, drizzle with olive oil and shake.
2/ Place both trays in the oven and bake for 20 minutes. Shake the gnocchi half way. The cheese should have started to turn slightly golden.
3/ Once cooked, take the vegetables out of the oven and give everything a good stir with a dash of water to loosen up with mixture to create a sauce.
4/ Place a handful of spinach on your plates, followed by the crispy gnocchi and topped with the creamy roasted vegetables and enjoy!