Prep
10 mins
Cooking
20 mins
Serves 4
Mixed
Serves: 4
1 Bag Of Florette Mixed Salad Leaves
500g Gnocchi
1 Courgette
100g Baby Plum Tomatoes
100g Of Jarred Artichokes And 2 Tbsp Of Their Oil
2 Cloves Of Garlic
½ Tsp Chilli Flakes
100g Ricotta
1 Lemon, Zested Then Cut Into Wedges
Tbsp Of Chopped Basil
Basil Leaves To Garnish
Salt & Pepper
Heat your oven to 220c/gas 7.
Spread the gnocchi, chopped courgette chunks and tomatoes out in a large roasting tray and top with the artichokes and oil, garlic cloves, chilli flakes and salt and pepper.
Mix all the ingredients together then roast for 25-30 mins until the gnocchi are golden and the veg is soft.
Meanwhile, mix the ricotta and lemon zest then season with salt and pepper.
When the gnocchi and veg is cooked, spoon the ricotta on top and sprinkle over the chopped basil then stir through until creamy and gooey.
Divide the crunchy mixed Florette leaves between two bowls and top with the creamy gnocchi and veg.
Top with a couple of basil leaves and serve with the lemon wedges for a deliciously easy one-pot meal.
BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!