This is the kind of easy, nourishing dinner you’ll want on repeat. Loaded with colorful veggies, crispy golden gnocchi, and fresh Mediterranean flavors, it’s delicious served on its own or paired with the honey-mustard salmon for an extra boost of protein. Perfect for busy weeknights when you want something cozy, wholesome, and minimal cleanup.
Time to cook: 30 minutes
Serves: 4, salmon serves two people
Ingredients:
- ½ red onion, peeled & chopped into wedges
- 1 zucchini, diced
- 1 punnet cherry tomatoes
- ½ yellow capsicum (pepper), sliced into strips
- ½ red capsicum (pepper), sliced into strips
- 500g (17.6oz) potato gnocchi (shelf-stable, not pre-boiled)
- 2 tbsp extra virgin olive oil
- Sea salt & black pepper
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp paprika
- 1 lemon, sliced
- ¼ cup kalamata olives, pitted
- 100g (3.5oz) feta, crumbled, omit for dairy-free
- Chopped basil leaves
To serve (optional):
- 2 salmon fillets
- 2 tsp extra virgin olive oil
- 1 tsp dijon mustard
- 1 tsp honey
Method:
Preheat the oven to 400°F/200°C. Line a baking tray with baking paper.
Add the onion zucchini, cherry tomatoes, capsicum and gnocchi to the tray. Drizzle with extra virgin olive oil, then add the oregano, garlic powder, and paprika. Season with sea salt and black pepper and toss well to combine. Add half of the lemon slices and the olives. Bake for 25 minutes, tossing halfway through, until the vegetables are tender and the gnocchi is golden.
If serving with salmon, place the salmon fillets in a small baking dish. In a small bowl, mix together the olive oil, Dijon mustard, and honey. Spoon the mixture over the salmon and season with sea salt and black pepper. Top each fillet with lemon slices. Place the salmon in the oven after the vegetables have been cooking for 15 minutes. Bake for 12–15 minutes, or until cooked to your liking.
Remove the gnocchi bake from the oven and sprinkle over the olives, feta and fresh basil leaves.
Serve on its own or alongside the honey-mustard salmon.
Any leftovers can be stored in an airtight container in the fridge for up to 3 days.
