Courgettes get melty and golden, gnocchi goes crispy-edged, and it all gets slicked in a lemony sumac dressing and drizzled with creamy tahini. This is a traybake to remember.
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Serves
4
Gnocchi
Courgette
Garlic Clove
Chilli Flakes
Tahini
Honey
Lemon
Sumac
Fresh Mint
Olive Oil
Sunflower Seeds
Flaky Sea Salt
Black Pepper
Serves
4
Gnocchi
Courgette
Garlic Clove
Chilli Flakes
Tahini
Honey
Lemon
Sumac
Fresh Mint
Olive Oil
Sunflower Seeds
Flaky Sea Salt
Black Pepper
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Step 1.
Preheat the oven to 200°C fan.
Step 2.
Prep the courgettes. Cut them into irregular 3cm chunks. Spread onto a large roasting tray and toss with half of the olive oil and a sprinkling of salt.
Step 3.
Roast the courgettes for 10 mins. Remove the tray, give everything a shake, then add the gnocchi and roast for a further 5–8 mins until the courgettes are golden and the gnocchi is crisping at the edges.
Step 4.
Make the dressing. In a small bowl, whisk together the remaining olive oil, sumac, honey, the zest of the whole lemon, and the juice of half. Season well.
Step 5.
Once the tray is out of the oven, let it cool slightly, then toss the courgettes and gnocchi through the dressing.
Step 6.
Make the tahini sauce. Grate the garlic into a separate bowl. Add the tahini and remaining lemon juice. Stir with a splash of water until smooth and pourable. Season with salt and pepper.
Step 7.
Drizzle the garlic tahini sauce over the traybake, sprinkle with chilli flakes and sunflower seeds, and scatter over picked mint leaves.
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