Dinner

Gnocchi Traybake with Lemony Ricotta Recipe

BySophie Carsel January 4, 2026January 4, 2026

Introduction

This gnocchi traybake is an easy, flavorful dish perfect for a weeknight dinner. With crispy gnocchi, tender vegetables, and a bright, lemony ricotta sauce, it’s both comforting and refreshing.

A dark rectangular tray holds a colorful gnocchi dish with about three layers: round, light golden gnocchi form the base layer mixed with pieces of green zucchini and small red cherry tomatoes. Scattered on top are fresh green basil leaves and small dollops of creamy white sauce with red chili flakes sprinkled over it. Four lemon wedges rest along the tray edges, adding a bright yellow contrast. A slotted metal spoon with a wooden handle lies on the tray, partly lifting gnocchi. Nearby, a white plate holds wooden-handled forks and knives, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

500g gnocchi
1 courgette, halved, then sliced into chunky pieces
100g baby plum tomatoes, halved
100g artichokes in oil, plus 2 tbsp of the oil
2 garlic cloves, unpeeled, lightly bashed
½ tsp chilli flakes
85g ricotta
1 lemon, zested, then sliced into wedges
10g basil, roughly chopped

Instructions

Step 1: Preheat the oven to 220°C (200°C fan/gas mark 8). In a large roasting tray, combine the gnocchi, courgette pieces, and halved tomatoes.
Step 2: Add the artichokes along with 2 tablespoons of the artichoke oil, the lightly bashed garlic cloves, and the chilli flakes. Season well with salt and freshly ground black pepper. Use your hands to mix everything together evenly.
Step 3: Roast in the oven for 30-35 minutes, until the gnocchi is crisp around the edges and the vegetables are tender.
Step 4: While the traybake cooks, combine the ricotta and lemon zest in a small bowl. Season with salt and pepper to taste.
Step 5: When the traybake is done, dot the lemony ricotta mixture over the hot gnocchi and sprinkle the chopped basil on top.
Step 6: Divide the gnocchi between two bowls and gently mix so the ricotta melts into a creamy sauce. Serve with lemon wedges for squeezing over.

Tips & Variations

Swap baby plum tomatoes for cherry tomatoes if preferred. You can also add a handful of spinach or rocket before serving for extra greens.
For a richer flavor, stir in a little grated Parmesan with the ricotta and lemon zest.
If you like more heat, increase the chilli flakes to your taste or add a pinch of smoked paprika for a smoky twist.

Storage

Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven or microwave, adding a splash of water or olive oil to loosen the sauce if needed. Best served freshly made but still delicious when reheated.

How to Serve

The image shows a black rectangular tray filled with a colorful gnocchi dish. The bottom layer is made of golden cooked gnocchi scattered evenly. On top of the gnocchi, there are light green sautéed zucchini slices and roasted red cherry tomatoes spread throughout. Fresh bright green basil leaves are sprinkled over the vegetables and gnocchi. Dollops of creamy white sauce are placed on top in multiple spots, garnished with red chili flakes. Three lemon wedges, pale yellow in color, are positioned around the edges of the tray. A metal spoon with a green handle rests in the tray, slightly lifting some of the gnocchi. The tray sits on a white marbled surface, and to the left, a white plate holds a knife and two forks with wooden handles. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen gnocchi for this recipe?

Yes, you can use frozen gnocchi. There’s no need to thaw them first; just add them directly to the roasting tray and adjust the cooking time if needed.