The Dinner Planner

Traybake Gnocchi with Capsicum, Tomatoes and Pesto

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Prep Time 5 minutes
Cook Time 20 minutes
Servings 4


  • 500 grams gnocchi
  • 3 capsicum – red and yellow. Cut into 2cm dice
  • 250 grams cherry tomatoes
  • 1 red onion – cut into 2cm dice
  • 3 garlic cloves – crushed
  • 2 tbsp olive oil
  • 100 grams rocket
  • 4 tbsp pesto
  • parmesan – to serve


  • Preheat oven to 200C
  • On a large baking tray, add the gnocchi, capsicum, tomatoes, garlic and olive oil. Season with salt and pepper. Toss to combine and evenly spread out.
  • Cook for 20 minutes, stirring halfway through.
  • Remove from the oven, stir through the rocket. Divide amongst bowls. Top with basil pesto and garnish with parmesan.

Tips and Variations

GLUTEN FREE – us GF gnocchi
Use the pesto dips to top this dish for an added extra (plus they are so convenient)

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