Easy One-Pan Warm Gnocchi Salad with Roasted Tomatoes & Capsicum

Easy One-Pan Warm Gnocchi Salad with Roasted Tomatoes & Capsicum

An easy one-pan warm gnocchi salad with roasted tomatoes, capsicum, lentils & rocket. A fresh, hearty dinner that’s quick to make and full of flavour.

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Course: Main Course, Lunch, Dinner, vegetarian main

Cuisine: Italian, Mediterranean

Diet: Vegetarian

Prep Time: 11

Cook Time: 25

Servings:

Calories: 604kcal

Author: Nellie Kerrison | Relish Mama

Cost: 24

Equipment

Large saucepan (for boiling gnocchi)
Colander (to drain gnocchi and lentils)
Baking tray (large enough to spread vegetables and gnocchi in a single layer)
Baking paper (to line the tray)
Mixing bowl (for whisking the dressing)
Whisk (or fork, for the dressing)
Sharp knife (for chopping vegetables)
Chopping board
Grater or microplane (for garlic and lemon zest)
Serving spoon or tongs (for tossing and serving)

Ingredients

Dressing

80 ml extra virgin olive oil
1 tablespoon sherry vinegar or use balsamic or champagne vinegar
1 teaspoon dijon mustard
1 teaspoon wholegrain seeded mustard
1 lemon juiced
1 teaspoon caster sugar to balance acidity
1/2 teaspoon of sea salt
Freshly cracked black pepper to taste

Main ingredients

1 red onion halved and sliced
1 red capsicum sliced into 4 cm pieces
250 g punnet of cherry tomatoes
500 g packet of store bought gnocchi of good quality
400 g tin of lentils strain and rinse well
3 cloves of garlic grated or finely chopped
2 teaspoons sumac
100 g bocconcini torn roughly
100 g rocket leaves washed and spun dry
1 lemon zested and juice (optional & in addition to the dressing ingredients)
Freshly cracked black pepper

Instructions

Preheat oven to 200oC fan forced.
Bring a large saucepan of water to the boil. Add a teaspoon of salt to the water.
Whilst waiting for the water to boil, make the dressing by placing the extra virgin olive oil, vinegar, mustards, lemon juice, sugar, sea salt and pepper in a bowl. Whisk to combine well. Set aside.
Line a baking tray with baking paper. Place the onion, capsicum and cherry tomatoes on the baking tray and toss with half of the dressing. Bake in the preheated oven for 15 minutes.
Whilst the vegetables are baking, cook the gnocchi - Boil the gnocchi for just 2 minutes in the pot of boiling water (until they rise to the surface) and drain. Set aside but don’t allow them to sit for too long.
Remove the tray from the oven to add the strained gnocchi, lentils, garlic and sumac. Add the remaining dressing and toss the ingredients gently on the tray, to combine. Top with the torn bocconcini and return the tray to the oven for 10 minutes.
Remove the tray from the oven and add the rocket leaves. You can stir these through gently or leave on top as it will all mix through when serving.
Finish with lemon zest, an extra squeeze of juice, and freshly cracked black pepper, if desired
Serve warm or at room temperature.

Notes

Note: I absolutely adore homemade gnocchi and love teaching others how to make it. For this recipe, I’ve suggested a good-quality store-bought gnocchi to keep things quick and achievable on a busy night. If you’d like to, you can absolutely swap in your own homemade gnocchi — it will be delicious.

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