oven-baked mini gnocchi

In this recipe, da Carla's gluten-free mini gnocchi is baked straight in the oven, together with vegetables, olive oil and spices. Everything goes into the same dish and is left to cook slowly until the gnocchi is soft inside and lightly golden on the outside – no pans, no pre-boiling. The result is a simple, flavourful dish with depth and texture. Top with ricotta and fresh basil for a finishing touch that lifts the whole thing. A smooth dinner solution for you who want lots of flavour with minimal effort.

ingredients

• 2 msk olive oil
• 1 large garlic clove, finely grated
• 1 tsk dried oregano
• A generous pinch of mild chilli flakes (optional)
• 1 msk capers
• salt
• pepper
• 1 paket da Carla mini gnocchi
• 1 red onion
• 1 courgette
• 400 g cherry tomatoes, halved
• fresh basil

for serving (optional)

• 1 paket ricotta
• 1 lemon, zest and juice

Here's how

• Preheat the oven to 220 °C and prepare an oven dish.
• Mix olive oil, grated garlic, oregano, chilli flakes (if you like), chopped capers, salt and pepper straight in the oven dish. Cut the red onion into wedges and the courgette into thick slices, then quarter them. Mix the onion wedges, courgette and mini gnocchi into the oven dish with the olive oil and spices until everything is well coated.
• Bake in the oven for 10 minutes.
• Add the halved tomatoes after 10 minutes and stir. Continue baking for another 15 minutes.
• Meanwhile, rinse the lemon thoroughly in lukewarm water. Grate the zest and squeeze the juice from the lemon. Mix the ricotta with the lemon zest and lemon juice. Season with salt and pepper.
• After the 15 minutes, give the dish a good stir and bake for a further 10 minutes.
• Take the dish out of the oven, dollop over the ricotta mixture and top with fresh basil.