Gnocchi Traybake with Falafel
Pesto-coated gnocchi roasted until the edges turn golden. Bell pepper and zucchini charring alongside. Five falafel dropped in for the final stretch so they crisp without drying out.
The whole thing happens in one baking dish. No boiling the gnocchi first, no pan-frying the falafel separately. Everything goes in, the oven does the work, and 25 minutes later you have a vegetarian dinner pulling 827 kcal from six ingredients.
The pesto does double duty here. It coats the gnocchi and vegetables so they roast instead of steam, and it carries basil flavor into every bite without a single extra herb to chop.
Pesto-coated gnocchi roasted until the edges turn golden. Bell pepper and zucchini charring alongside. Five falafel dropped in for the final stretch so they crisp without drying out.
The whole thing happens in one baking dish. No boiling the gnocchi first, no pan-frying the falafel separately. Everything goes in, the oven does the work, and 25 minutes later you have a vegetarian dinner pulling 827 kcal from six ingredients.
The pesto does double duty here. It coats the gnocchi and vegetables so they roast instead of steam, and it carries basil flavor into every bite without a single extra herb to chop.
Ingredients
- zucchini 1
- bell pepper 1
- gnocchi 196 g
- olive oil 1.5 tbsp
- pesto 1 tbsp
- falafel 5
Method
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Preheat the oven to 425°F (220°C).
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Slice the zucchini into rounds and then halve them. Cut the bell pepper into large chunks.
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Place the gnocchi, zucchini, and bell pepper in a large baking dish. Drizzle the oil and pesto over the ingredients and toss everything together. Season with salt and pepper to taste.
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Place the baking dish in the oven for 20 minutes. In the last 10 minutes, add the falafel to the dish and bake for another 10 minutes.
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Serve on a plate.
Spread everything in a single layer. Gnocchi piled on top of each other will steam instead of crisping. If the baking dish feels crowded, use a larger one or switch to a sheet pan.
Behind this recipe
Can I use frozen falafel straight from the freezer?
Yes. Frozen falafel go directly into the baking dish in the last 10 minutes, no thawing needed. They crisp on the outside and heat through in the same time the gnocchi finishes browning. Most store-bought brands, refrigerated or frozen, work here.
Why do the falafel go in after 10 minutes instead of from the start?
Falafel are already cooked. They only need 10 minutes to warm through and develop a roasted crust. Starting them with the raw gnocchi and vegetables means they sit in a hot oven for the full 20 minutes, long enough to dry out, crack, and lose the texture that makes them worth eating.
Is 18 grams of protein enough for a main meal?
That depends on your daily target. At 18g protein, this traybake sits on the lower end for dinner if you are tracking around 120–150g per day. The falafel are the only protein source here. A side of Greek yogurt (roughly 10g extra) or a handful of nuts closes the gap without adding another cooking step.
