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Halloumi Pepper Gnocchi Traybake with Basil Pesto

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A colourful vegetarian traybake with gnocchi, halloumi, peppers, courgette, tomatoes, basil pesto, lemon, and oregano.

Start planningStart cookingIngredients
70 min555 kcal4 base servingsDinnerVegetarianTraybakeFamily Friendly
ContainsGluten, Milk, Soya, Tree nuts
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Recipe and nutrition estimates

Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.

Focus ingredients: halloumi, gnocchi, red peppers, green pesto

Dietary fit: Vegetarian

Serving tip: Cool leftovers in shallow portions and refrigerate within 1–2hours at 0–5°C; use within 48hours or an earlier ingredient use-by limit. Reheat once only until steaming hot throughout.

Halloumi Pepper Gnocchi Traybake with Basil Pesto plated and ready to serve.

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Ingredients

What you need

  • 500g gnocchi
  • 250g halloumi
  • 300g red peppers
  • 250g courgette
  • 300g cherry tomatoes
  • 1 red onion
  • 45ml green pesto
  • 15g basil
  • 1 lemon
  • 30ml olive oil
  • 1 tsp dried oregano
  • 2000ml water

You'll also need

two 35 × 25cm roasting trays, 4l boiling saucepan and colander, 28cm nonstick frying pan, scales and measuring jug, knife and board

Method

Step by step

Up to 8 clear steps
  1. Halloumi Pepper Gnocchi Traybake with Basil Pesto cooking step 1: Prepare the tray.
    Step 1

    Prepare ingredients

    For more than four servings, repeat batches of no more than four. Divide displayed ingredients and measured method totals between batches; keep tray sizes, cut dimensions and per-batch times fixed, and allow extra elapsed time. Heat oven to 220°C conventional/200°C fan. Cut pepper into 5mm strips, courgette into 2cm pieces, onion into 5mm slices and halve tomatoes. Cut halloumi into 5mm slices and tear basil. Measure 15ml lemon juice; cut remaining fruit into wedges.

  2. Halloumi Pepper Gnocchi Traybake with Basil Pesto cooking step 2: Roast the vegetables and gnocchi.
    Step 2

    Boil gnocchi

    Bring the 2000ml water to a boil in a 4l saucepan. Boil all gnocchi 2–3 minutes or to its packet until floating and tender. Drain, discard water and allow 2 minutes to steam dry.

    3 min
  3. Halloumi Pepper Gnocchi Traybake with Basil Pesto cooking step 3: Add the halloumi.
    Step 3

    Roast gnocchi and vegetables

    Divide gnocchi, all pepper, courgette, onion, tomatoes, olive oil and oregano equally between two 35 × 25cm trays. Spread in one layer. Roast 25–30 minutes, turning and swapping shelves halfway, until vegetables are tender and gnocchi edges are lightly golden.

    30 min
  4. Halloumi Pepper Gnocchi Traybake with Basil Pesto cooking step 4: Gloss with pesto.
    Step 4

    Brown halloumi

    During the final roast 10–12 minutes, heat a 28cm nonstick pan over medium-high heat. Divide halloumi into two equal batches, no more than 125g each. Dry-fry each 2–3 minutes per side until golden and hot.

    3 min
  5. Halloumi Pepper Gnocchi Traybake with Basil Pesto cooking step 5: Add basil.
    Step 5

    Dress traybake

    Take trays out of the oven. Fold all measured green pesto and lemon juice and half the basil through the roasted gnocchi and vegetables, dividing evenly between trays. Add all browned halloumi.

  6. Halloumi Pepper Gnocchi Traybake with Basil Pesto cooking step 6: Serve the traybake.
    Step 6

    Serve

    Divide all halloumi, gnocchi, vegetables and juices equally between bowls. Scatter remaining basil and serve all lemon wedges.