Veggie Halloumi Gnocchi Bake
A hearty, cheesy and comforting gnocchi bake packed with bites of halloumi cheese and melt in the mouth roasted vegetables! This is a flavor packed vegetarian meal which can be personalised to your tastes and is sure to be a hit. This recipe gives you an ideal way of using up what's in your fridge to create an amazing family meal!
Ingredients
- 400 g (14 oz) cherry or grape (baby plum) tomatoes
- 1 tbsp dried Italian herbs
- 1 red pepper, sliced into strips
- 1 medium eggplant, cut into small cubes
- 250 g (9 oz) halloumi cheese, cubed
- 500 g dried gnocchi
- 400 g (14 oz) canned tomatoes
- 1 bunch fresh basil
- 250 ml (1 cup) vegetable stock
- 30 g (2 tbsp) salted butter
- 200 g (2 cups) grated mozzarella
For the marinade
- 7 tbsp olive oil
- 6 cloves garlic
- 2 tbsp honey
- 2 tbsp balsamic vinegar
Instructions
- Preheat the oven to 200C / 390F.
- In a small bowl, whisk together all of the marinade ingredients.7 tbsp olive oil, 6 cloves garlic, 2 tbsp honey, 2 tbsp balsamic vinegar
- Prepare the tomatoes for roasting. Put them into a casserole dish (use the dish you'll be finishing the gnocchi bake in) and then pour half of the marinade into the dish, as well as the dried Italian herbs. Use a spatula to mix everything up and ensure the tomatoes are well coated.400 g cherry or grape (baby plum) tomatoes, 1 tbsp dried Italian herbs
- Add the chopped vegetables to the bowl with the remaining marinade and mix to ensure they are well coated. Scatter across a baking tray.1 medium eggplant, 1 red pepper
- Place both dishes in the oven for 20-25 minutes, with the vegetables on the top rack. They're ready when the vegetables are browned and caramelized. Remove them from the oven and set aside while you cook the halloumi. (You can leave the cherry tomatoes in the oven for now)
- Heat a little olive oil in a frying pan and pan fry the halloumi cubes until golden, usually this will be for 2 minutes on each side.250 g halloumi cheese
- Now remove the cherry tomatoes from the oven. Add the halloumi and the roasted vegetables to the pan with them and mix to combine.
- Add the gnocchi, butter, canned tomatoes, basil and vegetable stock. Season generously with salt and pepper. Give it one last stir then cover and place in the oven for 20 minutes.500 g dried gnocchi, 400 g canned tomatoes, 1 bunch fresh basil, 250 ml vegetable stock, 30 g salted butter
- Remove from the oven, uncover and stir. Most of the vegetable stock should have evaporated and the gnocchi will be soft and plump. Add the mozzarella to the top. Replace in the oven until it's browned and bubbling.200 g grated mozzarella
- Allow to stand for 5-10 minutes and then serve.
Calories: 637kcal, Carbohydrates: 52g, Protein: 23g, Fat: 39g, Saturated Fat: 17g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 18g, Trans Fat: 0.2g, Cholesterol: 37mg, Sodium: 1289mg, Potassium: 618mg, Fiber: 7g, Sugar: 15g, Vitamin A: 1631IU, Vitamin C: 50mg, Calcium: 664mg, Iron: 5mg