Name: 5-a-day gnocchi bake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Ingredients: 2 peppers (1 red, 1 yellow), chopped; 2 medium courgettes chopped; 2 small red onions chopped; 1 aubergine chopped; 200g cherry tomatoes; 12 garlic cloves unpeeled; 2 tbsp extra virgin olive oil; 160g baby spinach; 500g gnocchi; basil leaves to serve (optional); 1 tbsp olive oil; 35g walnuts; 30g sundried tomatoes; 20g parmesan or vegetarian Italian-style hard cheese, grated; 1 tbsp tomato purée

5-a-day gnocchi bake

Enjoy all of your 5-a-day in one easy traybake designed for supporting joint health. For best results, use two large trays so the vegetables can roast evenly

1 hr total 20 min prep 40 min cook 4 437 cal

Instructions

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1 Heat the oven to 200C/180C fan/gas 6. Tip the peppers, courgettes, red onions, aubergine, tomatoes and garlic across two large baking trays. Drizzle with the olive oil, season with salt and pepper, and toss to coat evenly. Roast for about 30 mins, mixing halfway through, until softened and golden.
2 Meanwhile, blend all pesto ingredients in a food processor with 1-2 tbsp water until smooth, then set aside.
3 Tip the spinach and gnocchi onto the baking trays, mixing gently with the veg. Return to the oven for 10 mins, until the gnocchi is heated through. Squeeze the garlic out of the skins and mix into the pesto. Drizzle the walnut pesto over the baked veg and scatter over some basil, if you like, then serve.