Crispy on the outside, pillowy on the inside, this hearty main is the ultimate sheet-pan meal and is loaded with caramelised vegetables, zesty pickled onions and a herby green tahini drizzle
| Created by | Spinneys |
| Prep time | 15 minutes |
| Pickling time | 30 minutes+ |
| Cook time | 25 minutes |
| Serves | 4 |
| Cuisine | Other |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 510 |
| Fat | 22g |
| Saturates | 3g |
| Protein | 14g |
| Carbs | 71g |
| Sugars | 13g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFFinely slice the onion. In a bowl or jar, combine 125ml water, vinegar, honey and ½ tsp salt. Stir well until the salt dissolves. Toss the sliced onion in the pickling liquid and set aside for at least 30 minutes or overnight.
To make the dressing, place the tahini, 125ml water, lemon juice, parsley, basil, coriander, garlic, ½ tsp salt and ½ tsp pepper in a blender or food processor. Blitz until smooth. If the mixture is too thick, add 1 tablespoon of water at a time until smooth and pourable.
Preheat the oven to 200°C, gas mark 6. Line a large, rimmed baking tray with baking paper.
Dice the aubergine and courgettes. In a large bowl, combine the gnocchi, aubergine, courgettes and cherry tomatoes. Drizzle over the olive oil and sprinkle with oregano, smoked paprika, salt and pepper. Toss well until everything is evenly coated. Spread the mixture in a single layer on the lined baking tray. Do not overcrowd the pan (use two sheets if necessary for maximum crispiness). Bake for approx. 20–25 minutes, flipping the gnocchi and vegetables halfway through. The gnocchi should be golden and crispy on the outside, and the vegetables should be tender and lightly caramelised.
Divide the crispy gnocchi and roasted vegetables among serving bowls. Drizzle over the green tahini dressing and top each bowl with a spoonful of the pickled red onion.
Serve immediately.
