Goat's cheese and artichoke baked gnocchi
Prep time: 15 minsTotal time: 
Goat's cheese and artichoke baked gnocchi
This throw-it-together dinner requires no chopping and barely any equipment. It’s adaptable too – swap the goat’s cheese for ricotta, the watercress for rocket or the oregano for another dried herb
Prep time: 15 minsTotal time: 
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Ingredients
- 1 x 280g jar quartered artichoke hearts, plus 2 tbsp oil from the jar
- 1 tsp dried oregano
- ¼ tsp garlic granules
- ¼ tsp chilli flakes (optional)
- 2 x 500g packs gnocchi
- 1 x 325g pack baby plum tomatoes
- 75g pitted green olives
- 1 x 80g pack watercress
- 3 tbsp Sainsbury’s French Style Dressing
- 1 x 125g log soft goat’s cheese
Step by step
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Preheat the oven to 220°C, fan 200°C, gas 7. Put 2 tablespoons of oil from the jar of artichokes into a large bowl, then add the dried oregano, garlic granules and chilli flakes, if using. Drain the artichokes and add those to the bowl with the gnocchi, tomatoes and olives. Season with salt and black pepper, then toss everything together until well combined. Spread out on 1-2 large, lined baking tray(s) so that everything sits in roughly one layer.
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Bake for 30-35 minutes, shaking halfway and swapping the trays around, if necessary, until the gnocchi are golden and crispy.
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Remove the tray(s) from the oven, scatter the watercress over the top and drizzle over the dressing. Gently toss to combine and crumble over the goat’s cheese to serve.
