Summer Vegetable Gnocchi Tray Bake

Serves: 2 Prep: 10_mins Cook: 18_mins


Full of nourishing ingredients, this Summer Vegetable Gnocchi is the perfect dish to whip up for a family meal. Made with our new organic Sweet Potato Gnocchi and a host of fresh and wholesome veggies, simply heat, stir and serve for pasta perfection every time.


1 pack Biona Organic Gnocchi (we used the sweet potato)

A handful of cherry tomatoes, left whole or halved

2 to 3 ears of corn, kernels cut off

1/2 a bunch of asparagus, cut into 2-inch pieces

1 to 2 courgettes, cut into coins

1/2 a large red onion, diced

3 tbsp Biona Organic Olive Oil

Salt & pepper

4 cloves garlic, minced

chilli flakes

freshly grated vegetarian parmesan or vegan parmesan

torn fresh basil leaves, for serving


  1. Preheat your oven to 220°c. Place the gnocchi, tomatoes, corn kernels, asparagus pieces, courgettes and red onion onto the baking tray. Drizzle with 2bsp of olive oil and season with salt, pepper and all the chopped garlic. Toss the vegetables to coat in the oil.
  2. Slide the pan onto the middle rack of your oven and roast for 9 minutes. Rotate the pan halfway and continue to roast for 9 more minutes.
  3. Remove, toss and gently press on the cherry tomatoes so they release their juices. Serve with a little extra drizzle of olive oil, chilli flakes (if using), Parmesan cheese and torn fresh basil.

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