Gnocchi traybake with lemony ricotta

• gnocchi500g g
• courgette↗1

  halved, then sliced into chunky pieces

• baby plum tomatoes↗100g g

  halved

• artichokes in oil100g g

  plus 2 tbsp of the oil

• garlic cloves↗2

  unpeeled, lightly bashed

• chilli flakes↗½ tsp tsp
• ricotta↗85g g
• lemon↗1

  zested, then sliced into wedges

• basil↗10g g

  roughly chopped

Step-by-step instructions

1. 1

   Preheat the oven to 220 °C/200 °C fan (gas 8). Toss the gnocchi, courgette and tomatoes into a large roasting tray. Add the artichokes and oil, the bashed garlic cloves and chilli flakes, and season well with salt and freshly ground black pepper. Mix all the ingredients together with your hands, then bake for 30‑35 minutes until the gnocchi are crisp at the edges and the vegetables are soft.

2. 2

   Meanwhile, combine the ricotta and lemon zest in a small bowl, then season with salt and pepper to taste. Dot this over the gnocchi and sprinkle with the basil.

3. 3

   Divide the gnocchi between two bowls, mixing well so the ricotta breaks down into a creamy sauce. Serve with lemon wedges for squeezing over.