Gnocchi broccoli tray bake with lemon & cheese

 October 30, 2023

   

We wanted a really easy dinner for a school night and I googled around for a tray bake that would hit the spot. This Hetty recipe fit the bill perfectly - store bought gnocchi and some very basic trimmings, stirred together and popped in the oven. The recipe promises 10 minutes of prep and 20 minutes of cooking time and that's actually pretty spot on. The results are excellent too - especially if you get some decent gnocchi from the shops. The lemon, fennel and garlic keep things interesting - you could easily get away with skipping the pecorino for a vegan version of this. 

 

   

Gnocchi broccoli tray bake with lemon & cheese

(from this recipe by Hetty McKinnon on ABC Everyday)

1 large head of broccoli (about 500g)

1kg of packaged gnocchi

1 tablespoon fennel seeds

2 lemons, one thinly sliced and one cut into wedges

3 garlic cloves, minced

olive oil

leaves from a small bunch of parsley

50g pecorino, grated

salt and pepper

Preheat the oven to 220°C.

Cut the broccoli into bite-sized florets, including the stem. 

In a large bowl, combine the broccoli, gnocchi, fennel seeds, garlic, sliced lemon and drizzle with a few tablespoons of olive oil. Season with salt and pepper and stir everything together to make sure the flavours combine.

Spread the mixture out onto a couple of baking trays, trying to get everything into a flat layer. 

Roast for 20 minutes until the gnocchi has started to go golden and the lemon has caramelised. When it's done, stir through the parsley leaves and serve, topped with pecorino, a squeeze of lemon juice and a drizzle of olive oil.