Gnocchi traybake with chicken meatballs and ricotta
Don't feel like spending hours in the kitchen? Go for a traybake! This time it's a traybake with gnocchi, eggplant, shallots, and a colorful tomato mix. In the center of the traybake, we place a layer of ricotta, which melts in the oven, creating a creamy sauce. Add succulent chicken meatballs, and you have a combination of various Mediterranean flavors in one dish.
Preparation
Preheat the oven to 180°C (350°F). Combine the ground chicken with 1/3 of the Verstegen WKM Traybake vegetables and form into small meatballs. Place on a plate and refrigerate until ready to use.
Halve the tomato mixture. Cut the eggplant into 1.5 by 1.5 cm cubes. Peel and slice the shallot.
In a large bowl, combine the tomatoes, eggplant, shallots, gnocchi, olive oil, and the remaining Verstegen WKM Traybake vegetables. Place the ricotta in the center of a baking sheet lined with parchment paper. Spread the vegetable and gnocchi mix around the feta and spread it out, followed by the chicken meatballs. Bake for 25 minutes, or until the chicken and vegetables are cooked through.
Meanwhile, coarsely chop the pistachios. Remove the traybake from the oven and garnish with pistachios. Before serving, stir the melted ricotta into the vegetables and gnocchi and divide among plates.
Variatietip
Liever een traybake met vis? Snijd wat steviger witvis in moten, smeer in met de Verstegen WKM Traybake groente en olijfolie en bak mee in de oven.
Ingredients
- 500 g kipgehakt
- 3 el Verstegen WSM Traybake groente
- 250 g snoepgroente tomatenmix
- 2 aubergine
- 2 sjalot
- 500 g gnocchi
- 3 el olijfolie
- 1 ricotta
- 20 g gepelde pistachenoten ongezouten
Supplies
- Baking tray
