High Protein Vegetable and Gnocchi Bake
250g gnocchi
1 courgette, cubed
½ bag Profusion Protein Chunks
1 butternut squash, cubed
150g cherry tomatoes
50g sweetcorn
1 ½ tbsp olive oil
1 tsp minced garlic
Handful of kale
Salt, to taste
Cracked black pepper, to taste
Crushed red pepper flakes, to taste
Fresh herbs (use whatever fresh herbs you have leftover! We used parsley and dill)
For the herb dressing:
180ml olive oil
60ml water
Juice from ½ lemon
1 tsp minced garlic
1 tbsp fresh herbs (use whatever fresh herbs you have leftover! We used parsley and dill)
1) Preheat the oven to 200/180C fan. Line a baking tray with parchment paper.
2) Add the butternut squash to a small bowl and toss with a drizzle of olive oil and seasonings. Spread onto the baking tray and place in the oven for 10 minutes.
3) In a large bowl combine the protein chunks, gnocchi, courgette, cherry tomatoes, sweetcorn, kale, olive oil, garlic, salt, pepper, and red pepper flakes to taste. Toss and mix everything together with your hands or a spoon.
4) Remove the butternut squash from the oven and add the remaining vegetables to the tray in an even layer. Place back in the oven for about 25 minutes until the vegetables are tender and cherry tomatoes begin to burst.
5) To make the herb dressing, combine all ingredients in a small ramekin.
6) Toss the vegetables with the fresh herbs and serve with a hearty drizzle of the herb dressing.