Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Crispy gnocchi and roasted vegetable bowls with green tahini and pickled red onion

Other 15 Mins Prep · 25 Mins Cook

Finely 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.