Post Covid round three, life is good! I always love the week after being ill. You have a renewed appreciation for your health and what it’s like to move round the house without clutching the tissues. You can breathe through your nose, sweat like a normal person, make it through the day without a nap… AND your appetite is back. Hooray!

As life returned to normal, I sent a recipe I spotted on Instagram to Chloe. She cooks once a week which is suuuuuch a great break for me in the kitchen and always a good time for us to try something new. The appeal of the gnocchi tray bake was that it was a one-pan wonder – and I think post-Covid, I was seeking comfort food. I absolutely LOVE gnocchi, having grown up with my grandmother making it on summer holidays in Hungary. If you haven’t had it before, gnocchi is essentially, little potato dumplings – or a cross between pasta and potato. It’s quite a refined product but because it’s made with cooked potato and then chilled, you do get an increase in the resistant starch, which means it should release its sugars more slowly (that’s a good thing).

Most pre-made gnocchi does include wheat flour, so if you are gluten-free, then pop along to Supermart for their gluten-free option. Typically you cook gnocchi by boiling it for approximately two minutes, or until it begins to float in the water (it sinks to start with). It’s incredibly quick!

Instead of boiling, for this recipe you just toss the gnocchi with veggies on a baking tray – and then you pop it all in the oven. I was sceptical the gnocchi would be soft (especially the gluten-free version) but it worked perfectly. I guess the water content of the veggies helps to steam the gnocchi as everything cooks. It was quick, easy and delicious.

The original recipe that we used as our base was a vegetarian recipe that combined gnocchi, chickpeas and veggies. It was so delicious, but I found it a little carb heavy and low on the protein, so we made some changes. We ditched the chick peas and replaced them with sliced NIman Ranch Italian sausage, but you could easily use marinaded tofu for a plant-based option.

Once you have made it once, I guarantee you’ll do it again. And it’s so versatile – you’ll find that it’s perfect for using up the odds and ends of leftover veg in the fridge. Don’t be afraid to get creative with it and however you make it – enjoy!

Easy gnocchi tray-bake (serves 4)

Ingredients:

1 small red onion, peeled and finely chopped

2 yellow peppers, deseeded and chopped to bite size

1 pack cherry tomatoes

2 small or 1 large zucchini, diced into bite-sized pieces

4 Niman Ranch sausages (any flavour, we went Italian), sliced

4 servings gnocchi (see back of pack for serving size)

2 cloves fresh garlic, peeled and minced

1 tsp Italian herbs

Light olive oil or avocado oil

Salt and pepper

Balsamic glaze

Fresh basil (optional)

Parmesan (Violife for vegan or regular if not)

Method:

1. Preheat the oven to 400F

2. Line two baking trays with baking paper

3. Scatter on the veggies, sliced sausages and gnocchi between the two trays

4. Likewise, sprinkle the garlic, herbs, salt and pepper over the top followed by a good glug of the oil.

5. Toss everything together with your hands!

6. Bake in the oven for 25 minutes.

7. Check the gnocchi is soft and the veggies are tender (the tomatoes should have burst.)

8. Drizzle with the balsamic glaze and sprinkle with torn fresh basil and the parmesan if you wish!

• The advice given in this article is not intended to replace medical advice, but to complement it. Always consult your GP if you have any health concerns. Catherine Burns BA Hons, Dip ION, BNTA is a fully qualified Nutritional Therapist trained by the Institute for Optimum Nutrition in Britain. Join Catherine on Facebook: www.facebook.com/nutrifitandnaturalnutritionbermuda or instagram @naturalbda