Want to really impress with little effort? This gnocchi traybake with zucchini rucola sauce and burrata is incredibly flavorful, delicious and truly comfort food. A perfect idea for weekdays or when you're short on time. This vegetarian traybake is also handy for leftovers!
Gnocchi traybake with zucchini-rugula sauce and burrata
25 minutes
Zucchini and arugula
Zucchini and arugula go well together because of their complementary flavors, textures AND nutritional values. Here are a few reasons why they are often combined well in dishes:
- Flavor profiles: zucchini has a mild, slightly sweet flavor and a soft texture when cooked or sautéed, while arugula has a tangy, nutty and slightly peppery flavor. The combination of the subtle flavor of zucchini and the sharper flavor of arugula makes for a balanced and interesting taste experience. When you combine them in this sauce, you hardly know what you are tasting!
- Texture: zucchini can be eaten both raw and cooked/baked. Raw zucchini has a crunchy texture, while cooked zucchini is softer. Arugula has a crunchy texture and adds a nice crunchy factor to dishes in which it is used. The mix of textures makes eating a dish with zucchini and arugula fantastic.
- Nutritional values: both vegetables are rich in nutrients. Zucchini contains vitamin C, vitamin A, potassium and dietary fiber, while arugula is a good source of vitamin K, vitamin A, vitamin C, iron, calcium and antioxidants. Together, they form a nutritious duo that can contribute to a healthy diet. Win-win!
- Color and presentation: combining zucchini and arugula in a dish also adds visual appeal. The bright green color of the zucchini and the dark green leaves of arugula contrast nicely and make the dish more appealing. This is also why the sauce has such a fantastic color.
All in all, zucchini and arugula complement each other well, making them a delicious and nutritious combination in salads, pastas, stir-fries and other meals.
Gnocchi traybake with zucchini-rugula sauce and burrata
This gnocchi traybake with zucchini-rugula sauce and burrata sounds like a mouthful, but actually you need to do almost nothing for it yourself. You place the gnocchi and vegetables on the baking sheet and slide them into the oven, then all you have to do is mix the ingredients for the sauce in the blender or with a hand blender. The combination of the zucchini rucola sauce with the burrata is truly finger-licking good.
More inspiration with gnocchi and burrata
Looking for more delicious dishes with gnocchi and burrata? How about this gnocchi bolognese with burrata or this creamy gnocchi with peppers and burrata. Both easy, quick and fantastic! Enjoy your meal.
What you need:
2
250 gr gnocchi
1 bulb of burrata
1 red onion
2 zucchinis
2 handfuls of arugula
fresh basil
1 tsp garlic powder
250 gr colored tomatoes
olive oil
salt and pepper
What to do:
1
Preheat the oven to 180 degrees and line a baking sheet with baking paper.
2
Cut the onion into wedges and the zucchini pieces. Keep half a zucchini behind. Divide among the baking sheet along with the gnocchi and tomatoes. Drizzle with olive oil, salt, pepper and garlic powder. Slide into the oven for 20 minutes, until the gnocchi is golden brown.
3
Meanwhile, slice the remaining half zucchini. Heat some olive oil in a pan and fry the zucchini in it for about 5 minutes with a pinch of salt and pepper. Then put the zucchini slices together with the arugula, a handful of basil, 1 tbsp olive oil and some salt and pepper in the blender and blend to a sauce. Is your sauce too thick? Add some splashes of warm water to thin until it reaches the desired thickness.
4
Remove the baking sheet from the oven and spread the zucchini rucola sauce on top. Stir gently.
5
Divide the gnocchi among the plates and garnish with the burrata, additional basil and a pinch of pepper.
