Tasteloom Recipe 303: Charred Broccoli Gnocchi Tray with Lemon Pumpkin Seed Yogurt

🥦 Charred Broccoli Gnocchi Tray with Lemon Pumpkin Seed Yogurt Golden potato gnocchi, crisp broccoli edges, toasted seeds, and a cold lemony yogurt spooned over the top. This is the kind of tray dinner that feels bright and satisfying without asking much from you. Yield: 3-4 servings Time: about 35 minutes Ingredients • 500 g shelf-stable potato gnocchi • 1 large head broccoli, cut into small florets and tender stem pieces • 3 tbsp olive oil • 2 garlic cloves, finely grated or minced • 1 tsp smoked paprika • 1/2 tsp ground cumin • 1/2 tsp fine sea salt, plus more to taste • Black pepper • 45 g pumpkin seeds • Small handful parsley or dill, chopped • Pinch of chilli flakes, optional Lemon pumpkin seed yogurt • 220 g thick Greek yogurt • Zest of 1 lemon • 1 1/2 tbsp lemon juice • 1 small garlic clove, finely grated • 1 tbsp olive oil • 2 tbsp toasted pumpkin seeds, finely chopped • 1 tbsp chopped parsley or dill • Salt and pepper Method 1. Heat the oven to 220C / 425F. Put a large sheet pan in the oven for 5 minutes so it starts hot. 2. Pat the gnocchi dry if they feel damp. In a bowl, toss the gnocchi and broccoli with olive oil, garlic, smoked paprika, cumin, salt and plenty of black pepper. 3. Carefully spread everything over the hot tray in one loose layer. Roast for 18-22 minutes, turning once, until the gnocchi are golden and blistered and the broccoli has dark charred tips. Give crowded trays a few extra minutes rather than piling the food up. 4. While the tray roasts, toast the pumpkin seeds in a dry pan for 2-3 minutes until they smell nutty and start to pop. Keep a spoonful for garnish and chop the rest for the yogurt. 5. Stir the yogurt with lemon zest, lemon juice, grated garlic, olive oil, chopped pumpkin seeds, herbs, salt and pepper. It should taste bright and slightly salty because it will season the hot tray. 6. Spoon the lemon yogurt over the roasted gnocchi and broccoli just before serving. Finish with the reserved pumpkin seeds, herbs and chilli flakes. Serving idea: add a crisp green salad or sliced cucumber if you want extra freshness. 🍋 Storage tip: keep leftover yogurt separate if possible. Reheat the gnocchi and broccoli in a hot oven or dry skillet so the edges crisp again, then add the cold sauce. Save this one for a simple vegetarian dinner with proper crunch. ✨ #Tasteloom #GnocchiRecipe #VegetarianDinner #OnePanDinner #BroccoliRecipes #EasyRecipe