Crispy gnocchi, with roasted vegetables in a creamy sauce with a kick from our Lemon Drop Chilli Jam. It’s quick and easy to make with the versatility to swap the vegetables according to what you have in. Be warned, our Lemon Chilli jam has got a real kick to it, so go lightly!
1 red onion - cut into wedges
1 courgette - cut into bite-sized pieces
175g cherry tomatoes
200g Greek salad cheese
1 tsp Lemon Drop Chilli Jam
2 tsp olive oil
1/ Pre-heat the oven to 200C. Take out two baking dishes, scatter the gnocchi in one and drizzle with olive oil. Spread out the vegetables in the other dish and top with the Greek salad cheese block then dollop over the Lemon Drop Chilli Jam and drizzle with olive oil and shake.
2/ Place both trays in the oven and bake for 20-30 minutes. The cheese should have started to turn slightly golden. Shake the gnocchi half way.
3/ Once cooked, take the vegetables out of the oven and give everything a good stir with a dash of water to loosen up the mixture and create a sauce.
4/ Place a handful of spinach on your plates, followed by the crispy gnocchi and topped with the creamy roasted vegetables and enjoy!