Herby Roasted Gnocci With Broccoli and Tomatoes

I have become obsessed with roasting my meals of a weekend. I’ve got a bit more time on my hands than during the week but I don’t always want to stand watch over a bubbling pan. Pretty much anything you can cook on the hob can be chucked in the oven.

What I love about the roasting method is the effortless ease with which you prepare your meal: a bit of chopping, chucking of ingredients into tin then closing the oven door and toddling off to do something more interesting…painting a masterpiece / solving climate change / sipping an aperitif. And what’s more, the flavours become deeper, richer and the whole dish is resultingly more satisfying. Give it a whirl, you won’t look back.

Herby Roasted Gnocci with Broccoli & Tomatoes

Serves 4 – 5

Ingredients

  • 2 x 500g bags of gnocci
  • 1 large head of broccoli, chopped
  • A punnet of cherry tomatoes
  • About a tablespoon of fresh rosemary, roughly chopped
  • A heaped teaspoon of dried oregano
  • 3 bay leaves
  • 3 garlic cloves, crushed or finely grated
  • 1 teaspoon of chilli flakes (I love aleppo or pul biber)
  • 3 – 4 tablespoons olive oil
  • Salt and pepper to your taste
  • A few dollops of excellent pesto
  • A few small dollops of full fat cream cheese, or ricotta if you prefer
  • A generous grating of parmesan cheese

Method

  • First of all preheat your oven to 200 C / gas 7.
  • Pour your gnocci into a pan and cover with boiling water. Leave it to stand for just a couple of minutes then drain immediately.
  • Now tumble the gnocci, broccoli, tomatoes, herbs, garlic, chilli. olive oil, salt and pepper into a large roasting tin and give it a good toss so that everything is coated in the herbs and chilli.
  • Pop the tin in the oven and roast for about half an hour, by which time the gnocci will have developed some beautiful crispy bits and will be golden in colour.
  • Before serving, dollop over the pesto and cream cheese. Have a little taste and if you think it needs it add more salt, pepper or chilli flakes.
  • Dive in.

Spiced Roasted Chickpea & Veggie Wraps

I love chickpeas roasted in the oven. They’re a lovely little snack. They also add a stunning crunch atop a bowl of simple homemade soup. Now I can attest to spiced roasted chickpeas to be the most delicious filling for a tortilla wrap. Just add a bit of crunchy veg and you’re good to go. Wrap them tightly and take them on a picnic or make this at home when the chickpeas are just out of the oven and still warm.

Another thing I’m rather partial to is garlic. So I made a really simple garlic yoghurt spread for this. You can spread what you like on your tortilla: mayo, cream cheese, aoili, chilli sauce or, for a double chickpea whammy, try hummus.

Veg-wise, I enjoyed this with grated carrot and rocket. Use whatever you have in the fridge. Cherry tomatoes, cucumber, beetroot, spinach… the choices are endless.

Feeling cheesy? You could also add feta, goats cheese, grilled halloumi or even mozzarella. My son had a simple scattering of grated cheddar to finish his off very nicely.

If you have the time and inclination you could roll this, squash down slightly and then grill or heat in a hot dry pan to get an extra layer of crispiness.

Spiced Roasted Chickpea & Veggie Wraps

Serves 4

Ingredients

  • 1 can of chickpeas, drained and rinsed
  • 1/2 teaspoon each of cumin, coriander and turmeric
  • A teaspoon of oil
  • Salt and pepper
  • 4 wholemeal tortilla wraps
  • 4 tablespoons of full fat Greek yoghurt
  • 1/2 garlic clove, minced
  • A few chives, chopped (optional)
  • 1 large carrot, grated
  • 4 handfuls of rocket
  • Cheese of any kind you fancy (very much optional)

Method

  • First thing’s first, get those chickpeas in the oven: preheat your oven to 180C / gas 4. Mix together the chickpeas, spices, a teeny bit of salt and pepper and the teaspoon of oil and lay out on a baking sheet. Roast in the oven for about 30 minutes or until they are crisp at the edges.
  • Next get the the garlic yoghurt spread sorted (if you’re not using this just skip to the next step). Simply mix together the yoghurt, garlic and the chives, if using. Sprinkle in a small pinch of salt and pepper.
  • Now lay out your tortillas and spread with your garlic yoghurt or whatever spread you’re going for today.
  • Scatter over the chickpeas then the rest of the ingredients.
  • Fold and munch, maybe dipping and scooping up any leftover garlicky yoghurt if the fancy takes you.