Lemony gnocchi, asparagus and ricotta traybake

A low-effort, high-reward one-pot midweek dinner

A spring-like dinner for when you need minimal clean up.

I never appreciated how much wiping was involved in raising a small human. Wiping bums, noses, surfaces, sticky fingers. Wiping my laptop when my son has flicked a spoonful of Weetabix all over the screen, or the crumbs from the cracks in his buggy. Wiping away his tears, again and again and again and again. Wiping snot on the corner of my sleeve or across my t-shirt as he burrows his head into it. Wiping spilt cups of milk on the table, at the pub or out at lunch, or the sippy cup that leaked inside my bag.

It's a messy business. So when it comes to dinner, I am maniacal about using the minimum equipment necessary to get something that tastes good on the table.

Here’s a current favourite: crisp-edged, golden, baked gnocchi, sweet tomatoes, asparagus, stalwart frozen peas and baked ricotta with lots of lemon. One tray, minimal washing up, no drama.

Lemony gnocchi with asparagus, tomatoes and ricotta

Serves 2-3

4 banana shallots, halved lengthways
500g shop-bought potato gnocchi
250g ricotta
200g cherry tomatoes
1 lemon
100g frozen peas, defrosted
180g asparagus, woody ends removed, chopped into 3cm pieces
A small handful of fresh basil and mint, to serve
Parmesan, to serve (optional)

Preheat the oven to 180°C fan. Arrange the shallots, cherry tomatoes and gnocchi on a large, flat baking sheet.

Drain the ricotta of any excess water. Make a well in the centre of the tray and place the ricotta there.

Grate over the lemon zest, then halve the lemon and add this to the tray too. Drizzle everything generously with olive oil and season with salt and pepper.

Roast for 25-30 minutes, stirring halfway, until the gnocchi is golden and the ricotta has begun to melt and char.

Remove from the oven, add the asparagus and peas, and roast for a further 5 minutes until tender.

When you’re ready to eat, stir together to break up the ricotta a bit. Finish with the fresh mint and basil, and some parmesan, if you like.

On the side: broccoli and blood orange salad

Blanch around 200g trimmed purple sprouting broccoli in salted water for 4-5 minutes until tender. Meanwhile, cut two blood oranges into segments and place into a shallow bowl, as well as any juices from the chopping board. Drizzle 2 tbsp olive oil and around 2 tsp balsamic vinegar into the bowl, followed by 1 tsp Dijon mustard and a sprinkle of salt and pepper, and stir together. Toast 1 tbsp pine nuts in a dry pan. Drain the broccoli into the pan with the oranges and scatter with the pine nuts.

PS This week I’m loving…

Photo and recipe by Georgia Levy.

I am raising my son mainly on Weetabix, so I’ve just added these Weetabix, banana and blueberry muffins by the brilliant Georgia Levy to my ‘must-make’ list. I want to make everything Georgia cooks – do check out her website and newsletter if you’re looking for delicious, achievable recipe inspo.