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Baked Gnocchi with Summer Vegetables
Ingredients
  • 30 ml / 2 tbsp olive oil
  • 1 large garlic clove, finely grated
  • 1 tsp dried oregano
  • a generous pinch of mild chilli flakes (optional)
  • 1 heaped tbsp capers, chopped finely
  • ½ tsp salt, more to taste
  • a generous grind of pepper
  • 500 g / 17.5 oz vegan gnocchi (GF is needed)
  • ½ red onion
  • small zucchini
  • 400 g / 14 oz cherry tomatoes, halved
  • 15 ml / 1 tbsp quality balsamic, optional
  • 1 tsp sugar (or 1 tbsp chopped raisins)
  • vegan ricotta, to serve (optional)
Steps
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