Tray-Bake Pumpkin Gnocchi with Whipped Ricotta | Easy & Delicious Recipe 🍅 🍆
Welcome back to my kitchen! Today, we’re making a super simple and flavorful **Tray-Bake Pumpkin Gnocchi with Whipped Ricotta**. This cozy meal is packed with veggies like eggplant, mushrooms, and juicy cherry tomatoes, all roasted to perfection. We’re using heart-healthy *extra virgin olive oil* from @cobramestate, perfect for bringing out the rich flavors of this dish. 🍂🍴
**Why you’ll love this recipe:**
– It’s easy to customize with your favorite veggies and protein (chicken, anyone?)
– Full of rich, comforting fall flavors
– Super simple to make for meal preps or weeknight dinners!
**Ingredients:**
– 500g pack pumpkin gnocchi
– 1/2 large eggplant
– 8 mushroom cups
– 1 punnet cherry tomatoes
– 3 tbsp extra virgin olive oil
– 2 tbsp balsamic vinegar
– Salt & pepper, to season
**Whipped Ricotta:**
– 3 tbsp ricotta cheese
– 1 tbsp lemon zest
– 1 tsp honey (optional)
– 2 tbsp parmesan cheese
– Chilli flakes (optional)
– Salt & pepper, to season
**Method:**
1️⃣ Preheat your oven to 180°C (fan-forced) / 356°F. Toss your veggies in olive oil, balsamic vinegar, and season with salt & pepper. Roast for 35-40 mins or until golden and the tomatoes are bursting!
2️⃣ Add in cooked gnocchi (and optional protein like chicken), stir to combine. Serve with whipped ricotta, fresh herbs, and a sprinkle of parmesan. Enjoy! 💚
Let me know in the comments if you try this recipe, and don’t forget to subscribe for more delicious recipes like this! 😋 #TrayBake #PumpkinGnocchi #WhippedRicotta #EasyMeals #FallRecipes #HealthyEating