Tomato Gnocchi Traybake (High Fibre!)

This one-pan creamy Tomato Gnocchi Traybake recipe is perfect if you’re looking for a quick, easy, and comforting vegetarian dinner. It’s made with creamy tomatoes, tender yet crisp gnocchi, and fiber-rich lentils, creating a dish that’s both hearty and satisfying. Made with simple ingredients and easy-to-follow step-by-step instructions, it’s ideal for family meals or a hassle-free weeknight dinner. Whether you’re a beginner cook or just short on time, this traybake is a foolproof recipe that delivers flavour with minimal effort.

Why you’ll love this recipe 

• One pan 
• Easy 
• Customisable 
• Family-friendly  

Why it’s good for you 

High in fibre: Lentils, red peppers, sun-dried tomatoes, and spinach help keep you full and support digestion.

Good source of protein: Lentils, spinach, and Parmesan provide plant and dairy protein.

Packed with vitamins & minerals: Red peppers and tomatoes add Vitamin C and antioxidants; spinach provides iron and folate; Parmesan adds calcium.

Healthy fats: Olive oil delivers heart-friendly monounsaturated fats, while cheese adds creaminess.

Balanced, energy-sustaining meal: Gnocchi and lentils provide slow-release carbohydrates for long-lasting energy.

Step by Step Instructions 

Step 1: Preheat the oven

Preheat your oven to 200°C (180°C fan / 400°F). This ensures your traybake cooks evenly and becomes golden and bubbly.

Step 2: Combine the base ingredients

In a 9 × 13-inch baking dish, add:

• Chopped tomatoes
• 100ml water
• Red pepper
• Garlic
• Dried thyme
• Smoked paprika
• Chilli flakes
• Sun-dried tomatoes
• Lentils
• Cream cheese
• A good pinch of salt

Stir everything together until well combined.

Step 3: Add gnocchi and spinach

Add the gnocchi to the dish. Tear in the spinach and stir again until the gnocchi and greens are evenly coated in the sauce.

Step 4: Add cheese and olive oil

Sprinkle the Parmesan over the top and drizzle with a little olive oil. This will create a deliciously golden, cheesy crust as it bakes.

Step 5: Bake the traybake

Place the dish in the oven and bake for about 30 minutes, until golden and bubbly. Check after 20 minutes and turn the dish if needed to ensure even cooking.

Step 6: Serve

Remove from the oven and serve straight from the dish. Perfect on its own or with a fresh side salad.

Substitutions 

Red pepper: Can be swapped for another quick-cooking vegetable, cut into small cubes. Courgette, mushrooms, or aubergine all work really well.

Garlic: If you don’t have fresh garlic (or don’t feel like mincing it—sometimes that’s me!), use 1 tsp ground garlic instead.

Spices: The spices are very flexible. Dried thyme can be replaced with oregano or an Italian herb mix. You can leave out the smoked paprika if you prefer, or swap it for chilli powder if you want a bit more heat.

Sun-dried tomatoes: These add a rich, tangy flavor, so I’d recommend keeping them in if you can.

Green lentils: Can be swapped with puy lentils, removed entirely, or replaced with cooked rotisserie chicken for a non-vegetarian option.

Cream cheese: For a more indulgent, creamy version, try using double (heavy) cream instead of cream cheese.

How to prep ahead of time 

If you want to prepare this dish in advance, you can get everything ready up to Step 5 (everything combined in the baking dish, ready to go in the oven).

• Cover the dish and store in the fridge for up to 24 hours.
• When you’re ready to cook, bake as usual. You may need to add an extra 5 minutes or so to the cooking time since it’s coming straight from the fridge.

This makes it perfect for busy weeknights or meal prep!

How to use/store leftovers (plus freezer tips) 

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until piping hot before serving.

I wouldn’t recommend freezing this unfortunately! 

What to eat with 

Hearty options: Garlic bread or a freshly baked baguette.

Lighter options: Green salad, cucumber salad, or roasted tenderstem broccoli.

FAQ

Can I make this recipe vegan? Yes! Swap the cream cheese for a plant-based cream or cashew cream, and use vegan Parmesan or nutritional yeast instead.

Can I add extra vegetables without changing the cooking time? Yes but I’d only recommend adding a little extra (e.g. 1 small courgette, 1/2 an aubergine, 100g of mushrooms).

Can I freeze this traybake? I wouldn’t recommend freezing this! 

Can I use a different type of gnocchi? Yes! Potato gnocchi works best, but you can also use sweet potato gnocchi or wholewheat gnocchi for extra fibre.

Can I make this gluten-free? Yes, use gluten-free gnocchi (many store-bought options are available).

How spicy is this dish? The chilli flakes give it a gentle warmth. You can reduce or omit them for a milder version, or add extra if you like it spicy.

Can I use chicken instead of lentils? Yes! Shredded cooked chicken or rotisserie chicken can be used in place of lentils for a higher-protein, non-vegetarian version.

How can I make it creamier? Stir in a little extra cream cheese or a splash of double cream before baking.

Can I prep this recipe ahead of time? Yes! Assemble everything up to step 5 and store in the fridge for up to 24 hours before baking.