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Roasted capsicum gnocchi
Prep: 10 min
Cook: 25 min
Servings: 3
So simple and so delicious! Baking the gnocchi makes them delightfully crisp on the outside and the sauce comes together in the same tray. Genius!


  • 500 g dried gnocchi
  • 2 cloves garlic, finely chopped
  • 1 red onion, chopped
  • 1 capsicum, chopped
  • 250 g cherry tomatoes
  • 1/4 cup olives, optional
  • 2 tbs olive oil
  • pepper, to taste
  • 1 tsp dried mixed herbs
  • 1/4 cup Parmesan cheese, to serve
  • 120 g rocket or baby spinach, to serve


  1. Pre-heat oven to 220°C (200°C fan forced).

  2. In a large bowl, place the gnocchi (uncooked), garlic, onions, capsicum, tomatoes, olives, olive oil, herbs and pepper. Toss together and spread out over one or two large baking trays, making sure everything is in a single layer.

  3. Bake for 15 minutes, then give everything a stir, and swap the trays over in the oven. Bake for another 10 minutes, or until vegies are cooked and gnocchi become golden brown.

  4. Serve with parmesan, rocket and more pepper, if desired.

  • To make this vegan leave out the cheese, or replace with a vegan cheese or a sprinkle of nutritional yeast.
  • To make this gluten-free, use gluten-free gnocchi. You can also use potatoes instead of gnocchi: cut potatoes into gnocchi-sized pieces, drizzle with a little olive oil and bake for about 20 minutes before adding the other ingredients to the tray and cooking for another 20 - 30 minutes.
  • You can also use fresh gnocchi for this dish but it needs a longer cook time to get crispy.
  • recipe step image

Healthy tip!

On a budget? If fresh produce is not available or is too expensive, try canned or frozen fruit and veg!

Nutrition Information

per serving per 100g
Energy 2058 kJ 451 kJ
492 Cal 108 Cal
Protein 15.4 g 3.4 g
Fat, total 19.1 g 4.2 g
— saturated 4.3 g 1 g
Carbohydrate 58.6 g 12.9 g
— sugars 10.2 g 2.2 g
Sodium 1043 mg 229 mg
Fibre 10.6 g 2.3 g

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