Greek Gnocchi Traybake

45 min · Easy · Serves 1

620 kcal per serving · 21g protein

Gnocchi roasted until golden with aubergine, cherry tomatoes, lentils and olives in a lyutenitsa-lemon dressing, finished with charred feta and quick-pickled onion.

Ingredients

• 125 g Potato gnocchi
• Aubergine, in 2 cm dice × ⅓
• 100 g Cherry tomatoes, halved
• ⅓ can Cooked lentils (canned)
• 40 g Mixed olives
• 50 g Feta
• Red onion, finely sliced × ⅓
• Lemon (zest and juice) × ⅓
• 1 clove Garlic
• 1 tbsp Lyutenitsa
• ½ tsp Dried oregano
• ¾ tbsp Olive oil
• 4 g Fresh parsley
• 4 g Fresh mint
• 2 pinches Salt

Method

1. Roast the veg

   

   Heat the oven to 200°C. Roast the aubergine dice and halved tomatoes with half the oil and a pinch of salt on a large baking tray for 15 minutes, until they start to soften and brown at the edges.

2. Whisk the lemon zest

   

   Whisk the lemon zest, half the juice, grated garlic, remaining oil, oregano and lyutenitsa into a dressing.

3. Toss the sliced red onion

   

   Toss the sliced red onion with the rest of the lemon juice and a pinch of salt to quick-pickle — the short soak softens its raw bite.

4. Load the Tray

   

   Add the gnocchi, lentils, olives and dressing to the tray, mix well, and roast 10 minutes.

5. Char the Feta

   

   Crumble the feta over and give it a final 5 minutes until the cheese softens and chars at the edges.

6. Herbs & Serve

   

   Serve scattered with the pickled onion, parsley and mint.

More to cook

• Baked Crispy Chicken with Greek Salad45 min
• Cucumber Tomato Feta Salad10 min
• Classic Greek Salad15 min
• Mediterranean Chickpea Salad12 min