Family-Friendly, Tray-Baked Heaven

Packet gnocchi, but make it useful

A message from Simon:

Today’s fix is packet gnocchi. And I want you to not boil it.

I know the packet tells you to boil it. Ignore the packet. The packet does not know your life.

The best thing to do with shelf-stable gnocchi is roast it.

Straight onto a tray. Olive oil. Tomatoes. Garlic. Lemon zest. Olives. Into a hot oven. Done.

What happens is the gnocchi goes golden and a little bit crisp on the outside, but stays soft and chewy inside. Which is frankly much more interesting than boiled gnocchi, which can sometimes have the texture of tiny damp pillows.

This version has cherry tomatoes, olives, bocconcini, lemon zest and basil. Very easy. Very pretty. Very “I have made dinner” for someone who has mostly just tipped things onto a tray.

The lemon zest matters because gnocchi can go a bit beige and heavy. Lemon wakes it up. The bocconcini goes in at the end so it softens, but doesn’t totally vanish. And basil goes on last because cooked basil is a crime.

You can add zucchini, capsicum, eggplant, chilli, rocket, parmesan, leftover roast veg, whatever. This is not a recipe that wants you to go to three shops.

The fix is: roast the gnocchi. Don’t boil it. It’s faster, better and involves one tray, which is spiritually important.

RECIPE: Lemony olive and bocconcini gnocchi traybake

Serves 3–4

Preheat the oven to 220°C.

Tip a 500 g packet of shelf-stable potato gnocchi onto a large baking tray.

Add 250 g halved cherry tomatoes, one sliced zucchini or one chopped red capsicum, half a cup of pitted or torn olives, and two finely sliced garlic cloves.

Add three tablespoons of olive oil, the finely grated zest of one lemon, salt and black pepper, then toss everything together really well.

Spread it out so the gnocchi has space to crisp.

Roast for 20–25 minutes, tossing once, until the gnocchi is golden and the tomatoes have collapsed.

Tear over 150 g bocconcini and return the tray to the oven for 3–5 minutes, just until the cheese softens.

Finish with a handful of basil leaves, more lemon zest if you like, and chilli flakes or parmesan if you want them.

Serve straight from the tray and feel smug about the lack of washing up.

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