Gnocchi with roasted broccoli


This quick oven dish is a perfect combination of delicious fresh, crispy broccoli combined with sweet tomatoes and creamy gnocchi.

This dish is the first dish I saved when I started my recipe folder and actively searched for more vegetarian dishes. It’s amazingly simple: pre-cook gnocchi, cut vegetables, and put it in the oven.

In the original Tesco recipe, you have to make the pesto yourself as a garnish. But I don’t have time for that during the week, so I always serve this dish with self-bought pesto instead of self-made. If you want to make it a bit more luxurious, you can always buy fresh pesto instead of the long life pesto. Oh and use green pesto, not red.

Gnocchi with roasted broccoli

5 minutes preparation + 20 minutes cooking — serves 2 to 3


  • 500 grams gnocchi
  • 350 grams broccoli
  • 100 grams cherry tomatoes
  • 150 grams fresh spinach
  • 2 tablespoons olive oil
  • 1 tablespoon chili flakes
  • Salt
  • Jar of green pesto


  1. Boil a one and a half liters of water in a kettle.
  2. Preheat the oven to 220 degrees.
  3. Cook the gnocchi for a minute in a large pot with the pre-boiled water and a pinch of salt. Drain and keep aside.
  4. Wash the cherry tomatoes and cut them in half.
  5. Wash the broccoli and cut into bite-sized florets. Peel the stem and cut into 1cm pieces.
  6. Mix the cherry tomatoes, broccoli, precooked gnocchi and olive oil in a large baking dish. Sprinkle the chili flakes on top.
  7. Roast the gnocchi mix in the preheated oven for 15 minutes.
  8. Wash the fresh spinach.
  9. Add the fresh spinach on top of the gnocchi mix and roast for a further 2 minutes.
  10. Remove the baking dish from the oven and mix the gnocchi mix to let the spinach wilt.
  11. Serve with the green pesto.
Enjoy your meal!

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Leave a comment below if you made this recipe, and let me know what you think. Tips and feedback to improve the recipe are always welcome too!

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