Crispy Gnocchi Ratatouille Trays with Garlicky Yogurt

Crispy Gnocchi Ratatouille Trays with Garlicky Yogurt 🍅🌿 This is the kind of low-effort tray dinner that still feels bright and generous: crisp-edged potato gnocchi, jammy roasted tomatoes, soft ratatouille vegetables and a cool garlicky yogurt spooned underneath so every bite gets creamy contrast. Yield: 4 servings Time: about 40 minutes Ingredients: - 500 g / 17.5 oz shelf-stable potato gnocchi - 1 medium aubergine, cut into 2 cm chunks - 1 medium courgette, halved lengthways and sliced thickly - 1 red pepper, cut into bite-size strips - 300 g / 2 cups cherry tomatoes - 3 tbsp olive oil, plus a little extra to finish - 3 garlic cloves, finely grated or minced, divided - 1 tsp dried oregano - 1/2 tsp chili flakes, or to taste - 250 g / 1 cup Greek yogurt - 1 lemon, zested and juiced - 2 tbsp chopped basil, plus extra leaves to serve - 2 tbsp chopped parsley or dill, optional - Fine salt and black pepper - Optional finish: toasted pine nuts, grated parmesan, crumbled feta, capers or a drizzle of chili oil Method: 1. Heat the oven to 220 C / 425 F. Line a large tray with parchment. If your tray is small, use two trays so the gnocchi and vegetables roast instead of steaming. 2. Add the gnocchi, aubergine, courgette, red pepper and cherry tomatoes to the tray. Toss with olive oil, 2 garlic cloves, oregano, chili flakes, 1 tsp salt and plenty of black pepper. 3. Spread everything into one even layer, with the gnocchi touching the tray where possible. Roast for 24-28 minutes, turning once after about 15 minutes, until the gnocchi is golden at the edges, the aubergine is soft and the tomatoes have collapsed into sweet juices. 4. While the tray roasts, stir the yogurt with lemon zest, 1 tbsp lemon juice, the remaining garlic, basil and a pinch of salt. Taste and add more lemon if you want it sharper. Keep chilled until serving. 5. Let the roasted tray sit for 2 minutes so the tomato juices settle. Toss gently, scraping up any sticky edges, then taste for salt and lemon. 6. Spoon the garlicky yogurt onto plates or shallow bowls. Pile the hot gnocchi and ratatouille vegetables over the top, then finish with basil, olive oil and any crunchy or salty topping you like. Serving notes: - Best served straight away while the gnocchi is crisp. - For a fuller meal, add white beans, chickpeas or a green salad. - For meal prep, roast the tray mix ahead and keep the yogurt separate; reheat the gnocchi and vegetables in a hot oven or air fryer to bring back the edges. - Leftovers keep for up to 3 days in the fridge. Save this one for a colourful weeknight tray dinner - minimal prep, big texture, and a very good creamy sauce. ✨ Tasteloom.club - easy recipes for everyday cravings