The beauty of this dish is that you can bung in whatever ingredients you have in the fridge and create a delicious dinner from it. So if you don’t have any of the ingredients listed below, substitute it for something else. Don’t have any sweet potato? Try butternut squash instead. No onion? Give leeks a go! I’m sure you get the jist.
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Servings: people
Equipment:
- 1 Large oven tray
Ingredients:
- 450 g Gnocchi I like to use fresh gnocchi
- 4 Vegan sausages
- 1 tbsp Rapeseed oil
- 1 Sweet potato
- 1 Red pepper
- 1 Courgette
- 1 Red onion
- 2 cloves Garlic
- 100 g Cherry tomatoes
- 1 handful Baby spinach
- Seasoning to taste
Instructions:
- Preheat your oven to
180 °C - Start by chopping your vegan sausages, sweet potato, red pepper, courgette, and red onion into small chunks, approximately 1-2 cm. Add them to your oven tray.
- Slice your cherry tomatoes in half and add them to the oven tray with the other ingredients.
- Add the garlic cloves into the tray with their skins on, then coat everything with seasoning and the rapeseed oil. Mix everything and then place the tray in the oven.
- Cook for 40 minutes. Make sure to stir the ingredients a couple of times to stop the ingredients from sticking to the tray.
- Remove the tray from the oven and add the baby spinach to the cooked ingredients. Place the tray back in the oven for at least 5 minutes, until the spinach has cooked.
- Once everything is cooked through, serve the gnocchi bake!
Notes
Whilst this gnocchi bake tastes great on its own you can also serve it with a sauce or dip. I like to mix rose harissa with vegan mayo and dollop it on top.
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