In this video, I’ll show you how to make a delicious and easy Veggie Gnocchi Bake, perfect for a cozy dinner! This one-pan meal is packed with roasted vegetables like pumpkin and zucchini, store-bought gnocchi, pasta sauce, and a flavorful basil pesto. It’s a super simple recipe that you can whip up with just a few ingredients and minimal effort. Plus, it’s vegetarian and customizable with your favorite veggies like capsicum, cherry tomatoes, or eggplant.
Whether you’re looking for a comforting winter warmer or a quick weeknight dinner, this gnocchi bake is sure to hit the spot. It’s suitable for Post Partum, Level 1 – Phase 3, Level 2, and Level 3 if you’re following Transform. Enjoy this delicious and cheesy bake with fresh basil on top!
**Ingredients:**
– 500g pumpkin
– 1 large zucchini
– 1 red onion
– 1 tablespoon garlic-flavored extra virgin olive oil
– 500g store-bought gnocchi
– 500ml basil-flavored pasta sauce
– 1 cup grated mozzarella cheese
– 2 tablespoons basil pesto
– Fresh basil leaves to serve
**Method:**
1. Preheat oven to 200°C.
2. Dice the pumpkin and zucchini into small cubes, and finely chop the onion.
3. Toss veggies in garlic olive oil, salt, and pepper, then roast for 30 minutes.
4. Add gnocchi and pasta sauce to the roasted veggies, stir, and top with pesto and mozzarella.
5. Bake for 20-30 minutes until golden and bubbling.
6. Garnish with fresh basil and serve hot!
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