Pizza Gnocchi Bake (Veggie Supreme!)
An easy and delicious gnocchi bake packed with the flavors of a veggie supreme pizza! This flexible recipe can be made with whatever ingredients you have to hand and makes for a delightfully comforting and nutritious meal.
Ingredients
- olive oil, for roasting
- 18 oz (500 g) package of dry gnocchi
- 1 cup (100 g) sliced mushrooms
- 1 small bell pepper, chopped
- ½ small - medium red onion, sliced
- 1 tsp Italian seasoning / dried herb mix
- 14 oz (400 g) pizza sauce
- 3-4 tbsp sliced black olives
- ½ cup (75 g) crumbled feta cheese, crumbled
- 1 cup (115 g) grated mozzarella cheese
Instructions
- Preheat the oven to 180C / 360F.
- In a 9x13 roasting dish, scatter the vegetables and drizzle with olive oil and Italian seasoning. Use a spatula to mix it all up and ensure the veggies are well coated in the oil and seasoning. Place in the oven on the top shelf and set the timer for 20 minutes.
- In a smaller dish (one that is big enough for the gnocchi to be in a single layer, but not too spaced out), add the gnocchi and coat with a little olive oil. Place in the oven on the lower shelf.
- Bake until the veggies are browning and softened and the gnocchi is soft and a little brown around the edges. Halfway through the baking time, give both pans a mix to flip the ingredients around and prevent sticking. Once you're happy with how things are looking, remove both pans from the oven. Scoop the veggies over the top of the gnocchi (in the pan that the gnocchi cooked in).
- Pour the sauce over the top, making sure to distribute it evenly across the pan.
- Add the feta and olives on top.
- Add the grated mozzarella and bake for another 20 minutes, uncovered, until bubbling and browned. Oven position: Place it on a lower / middle shelf if you're using bagged shredded mozzarella, because that kind of cheese can brown really quickly. Place on a higher / middle shelf if you're using fresh mozzarella, which takes longer to brown.
- Let it sit for 5-10 minutes and then cut in and serve.
