oven-baked minignocchi

In this recipe, da Carla's gluten-free minignocchi are baked straight in the oven together with vegetables, olive oil and seasonings. Everything goes into the same dish and cooks slowly until the gnocchi are soft inside and lightly golden on the outside – no saucepans, no par-boiling. The result is a simple, flavourful dish with depth and texture. Top with ricotta and fresh basil for a finishing touch that lifts the whole dish. An easy dinner solution for anyone who wants plenty of flavour with minimal effort.

ingredients

• 2 tbsp olive oil
• 1 large garlic clove, finely grated1 tsp dried oreganoA generous pinch of mild chilli flakes (optional)1 tbsp caperssaltpepper1 pack da Carla minignocchi1 red onion1 zucchini400 g cherry tomatoes, halved
• fresh basil

to serve (optional)

• 1 tub ricotta
• 1 lemon, zest and juice

Here's how

• Preheat the oven to 220° C and get a baking dish ready.
• Mix the olive oil, grated garlic, oregano, chilli flakes (if you like), chopped capers, salt and pepper directly in the baking dish. Cut the red onion into wedges and the zucchini into thick slices, then quarter the slices. Toss the onion wedges, zucchini and minignocchi in the baking dish with the olive oil and seasonings until everything is well coated.
• Bake in the oven for 10 minutes.
• Add the halved tomatoes after 10 minutes and stir. Continue baking for a further 15 minutes.
• Meanwhile, rinse the lemon thoroughly in lukewarm water. Grate the zest and squeeze the juice from the lemon. Mix the ricotta with the lemon zest and lemon juice. Season with salt and pepper.
• After the 15 minutes, give everything in the baking dish a good stir and bake for another 10 minutes.
• Take the dish out of the oven, dollop over the ricotta mixture and top with fresh basil.