Tray Bake Mediterranean Gnocchi
800g store-bought fresh gnocchi
1 red onion, peeled, cut into wedges
1 punnet cherry tomatoes
½ red capsicum
½ orange capsicum (or just use 1 red capsicum)
3 cloves garlic, roughly chopped
½ medium zucchini, diced
½ cup marinated Kalamata olives
2 tbsp capers, drained
Finely grated zest of ½ lemon
60ml Bertolli Extra Virgin Olive Oil Originale
2 tbsp pesto
4 large handfuls rocket
Shaved parmesan and basil leaves, to serve
Sea salt and freshly cracked black pepper
Preheat oven to 200ºC fan.
Combine gnocchi, onion, tomatoes, capsicum, garlic, zucchini, olives, capers and lemon zest on an oven tray. Season well then drizzle with Bertolli Extra Virgin Olive Oil Originale, gently toss to coat then bake for 25 mins.
Remove tray from the oven, add pesto and rocket and toss to coat. Divide between bowls, serve with parmesan and basil leaves and a little extra drizzle of Bertolli.