Roasted Vegetable Gnocchi Bake

Ingredients

• 400 g Ready-made gnocchiShop-bought or homemade, per the source. Most shop-bought gnocchi contains wheat; check the packet.
• 200 g Mushrooms, slicedThey shrink as they roast, so the source says they can be cut larger than the rest.
• 2 Red capsicums, cut into chunks
• 1 Red onion, halved and thickly sliced
• 200 g Cherry tomatoes
• 165 g Sweetcorn kernelsThe source does not say whether tinned or frozen; drain tinned corn well.
• 100 g FetaMilk allergen. For a strictly vegetarian dish, check the label for the type of rennet; the source suggests a plant-based feta for a vegan version.
• 1 tablespoon Olive oil, for the tray
• The source seasons to taste and gives no weight. Salt and pepper
• 2 tablespoons PestoShop-bought or homemade. Many pestos contain tree nuts and parmesan; check the label for allergens and, if it matters to you, for animal rennet.
• 2 tablespoons Olive oil, for the dressing
• A handful Fresh basil

Yield: Serves 3 to 4, as stated by the source. Source times: 5 minutes preparation and 30 minutes cooking. The source gives no resting time and no storage advice, and none is invented here.

Method

1. Heat the oven to 200°C conventional, or 180°C fan (gas mark 6). Both figures are stated by the source; neither is a conversion made here. The source names no shelf; a middle shelf is this project's ordinary default, not a source instruction.
2. Cut the vegetables into pieces of roughly the same size, leaving the mushrooms a little larger, and toss them with the 1 tablespoon of oil and some salt and pepper.
3. Spread the gnocchi, capsicum, onion and mushrooms over a large sheet pan or roasting tin in a single layer, using 2 or 3 smaller trays if one would crowd them. Crowded vegetables steam instead of roasting. The gnocchi goes on straight from its packet; the source has no boiling step.
4. Bake for 15 to 20 minutes, until the vegetables are starting to char at the edges.
5. Scatter the sweetcorn and cherry tomatoes over the tray and bake for 10 minutes more, adding the feta for the last few minutes so it warms and softens.
6. While the tray is in the oven, loosen the pesto with the 2 tablespoons of oil until it pours. Take the tray out, drizzle over the dressing, tear over the basil and serve hot, with a green salad or garlic bread if you like.