Preheat the oven to 200 °C (180 °C fan) and line a baking tray with baking paper. Cook the potatoes for 20–25 min until soft, let them steam dry and work them into a gnocchi dough.
Cut the courgette, peppers and onion into large chunks. Spread the gnocchi and veg out on the tray.
Toss everything with the olive oil, Italian herbs, rosemary and salt until the veg and gnocchi are well coated. Then bake at 200 °C for 15–20 min, until the veg is soft.
Take the tray out briefly and crumble the feta over the top. Bake at 200 °C for another 5–8 min, until the gnocchi are golden brown and the feta is warm and slightly creamy.
Finally, remove the rosemary sprig and adjust the seasoning if needed. Serve hot straight away.
Good to know
One tray, little effort, lots of flavour. Exactly the kind of dinner that never feels heavy. And the oven does almost all the work.
Swaps
Feta → goat's cheese (similar protein content, often a little stronger in flavour; pasteurised in pregnancy); potato gnocchi → wholemeal gnocchi (also provide fibre; contain gluten); pepper → aubergine (also provides fibre and plant compounds); olive oil → avocado oil (heat-stable, mainly monounsaturated fats)
Allergens
Contains milk (feta) and gluten if your gnocchi contain flour. Usually fine for children if you go easy on the salt; in pregnancy, use feta made from pasteurised milk.
