Dinner

Gnocchi Traybake with Lemony Ricotta Recipe

ByEthan Lark November 21, 2025November 21, 2025

Introduction

This gnocchi traybake with lemony ricotta is a simple, vibrant dish perfect for a quick weeknight meal. Crispy gnocchi and roasted vegetables come together with a zesty ricotta sauce that adds a fresh, creamy finish.

The dish shows one main layer of cooked gnocchi that are light golden brown and round, mixed with sliced green zucchinis and small red cherry tomatoes that add color contrast. Fresh green basil leaves are spread evenly on top, along with dollops of white creamy cheese or sauce scattered throughout. There are lemon wedges placed on three corners of the black tray under the food, with the tray itself featuring an intricate embossed pattern. A slotted serving spoon with a wooden handle rests on the right side of the tray. To the left, there is a white plate with a wooden-handled fork and knife on a white marbled surface background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Preheat the oven to 220°C (200°C fan) or gas mark 8. Place the gnocchi, courgette, and tomatoes into a large roasting tray.
Step 2: Add the artichokes and their oil, the unpeeled garlic cloves, and chilli flakes to the tray. Season generously with salt and freshly ground black pepper. Use your hands to mix everything thoroughly.
Step 3: Roast in the oven for 30-35 minutes until the gnocchi edges are crisp and the vegetables are tender.
Step 4: While roasting, combine the ricotta and lemon zest in a small bowl. Season with salt and pepper to taste.
Step 5: When the traybake is done, remove the garlic cloves and dot the lemony ricotta over the gnocchi and vegetables. Sprinkle with the chopped basil.
Step 6: Divide the gnocchi mixture between two bowls, stirring gently so the ricotta melts into a creamy sauce. Serve with lemon wedges on the side for squeezing over.

Tips & Variations

Swap the courgette for other vegetables like bell peppers or mushrooms for added variety.
Add a handful of spinach just before serving for extra greens and color.
Use whipped ricotta or add a splash of cream for an even richer sauce.
If you prefer less spice, reduce or omit the chilli flakes.

Storage

Store any leftover traybake in an airtight container in the fridge for up to 2 days. Reheat gently in the oven or microwave until warmed through. The ricotta sauce may firm up when cold, so stir well after reheating to restore creaminess.

How to Serve

A dark rectangular tray filled with a colorful mix of small, round gnocchi in light golden brown, scattered with bright green zucchini slices and soft red tomato pieces. On top, there are several dollops of white creamy sauce with some red chili flakes and fresh green basil leaves spread evenly. Around the edges, there are lemon wedges placed on the dish. A silver serving spoon with a dark handle rests on the right side of the tray. Beside the tray, there is a small stack of white plates with wooden-handled forks and knives on a white marbled surface. 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, frozen gnocchi works well. Just make sure to thaw and drain them before adding to the traybake for even cooking and crispiness.

Is this recipe suitable for a vegan diet?

This recipe as written includes ricotta, which is a dairy product. To make it vegan, substitute the ricotta with a plant-based alternative like cashew cream or a vegan ricotta-style spread.