Gnocchi traybake with sausage, vegetables and salsa verde

Packed with summer veg and nutrient-rich ingredients, this easy gnocchi traybake isn’t just a feast for your taste buds - it’s a real treat for your eyes, too. Roasted to golden perfection and with a protein hit from the sausage meat, the gnocchi soaks up the natural sweetness of the peppers, courgette, and cherry tomatoes - all rich in antioxidants that help protect your eyes.

This recipe is easy to make vegetarian by leaving out the sausage meat but why not add some crumbled feta too?

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Method:

1. Preheat the oven to 200C or 180C fan. Rub the base of a large roasting tin with 1 tbsp olive oil. Add the gnocchi, tomatoes, red onion, pepper and courgette to the pan with 1 tbsp olive oil and toss together with your hands.
2. Break the sausages into meatball sized pieces and add to the tray.
3. Pour 40ml water into the tray, and season everything with salt and pepper.
4. Roast in the preheated oven for 25 minutes, then remove from the oven, give it a shake and return to the oven for a further 5-10 minutes (keep an eye on it and add a splash of water if it looks like it’s getting dry).
5. For the salsa verde, chop together or blitz in a mini blender the parsley, mint, garlic, capers and lemon juice. Add extra virgin olive oil until you have a thick sauce.
6. Serve the salsa verde on the side of the traybake.

Serves 2.

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