This cozy gnocchi traybake is a perfect dish for after a long day, combining homemade pesto and fresh veggies. It takes only 40 minutes to prepare with minimal effort, as the oven does most of the work.
1: Boil water for gnocchi and preheat oven to 375F.
2: Wash the cherry tomatoes and cut them each in half. Slice the zucchini into half moons, and peel and slice garlic into thin pieces.
3: Once the water starts boiling, add in the gnocchi, then stir. The gnocchi should start floating after about 2-3 minutes, then drain it and drizzle 1/2 tbsp of olive oil.
4: To a baking dish, add the cooked gnocchi, cherry tomatoes, zucchini, and sliced garlic. Drizzle with 1 1/2 tbsp of olive oil, then season with Italian seasoning and salt. Stir with a spoon until the gnocchi and veggies are well coated with the oil and spices, then place in the oven for 15 minutes.
5: After 15 minutes, remove from the oven and stir, before roasting another 10 minutes.
6: In a blender, add the spinach and basil leaves, cashews, silken tofu, lemon juice, garlic powder, nutritional yeast, water or oat milk, and salt. Blend until smooth and creamy, adding a dash more water or oat milk if needed for creaminess.
7: Once the gnocchi dish is out of the oven, drizzle with the creamy pesto sauce and enjoy immediately!
