Spring is the perfect time to embrace lighter, brighter meals that leave you feeling energised. This golden gnocchi tray bake celebrates the season with fresh greens, vibrant vegetables and creamy lemon ricotta for a nourishing dinner that's as comforting as it is refreshing.

Made with naturally magnesium-rich spinach and artichokes, it's a simple way to incorporate more magnesium into your everyday meals. Magnesium plays an important role in supporting energy production, muscle function and overall wellbeing, making this recipe an easy addition to your spring wellness routine.

Whether you're enjoying longer evenings or looking for an effortless weeknight dinner, this fresh, flavour-packed tray bake is a delicious reminder that nourishing yourself can be simple, seasonal and satisfying.

Ingredients

• 500g gnocchi

• 1 courgette, cut into chunky pieces

• 100g baby plum tomatoes, halved

• 100g artichokes in oil, drained (reserve 2 tbsp of the oil)

• 2 garlic cloves, lightly crushed (leave the skin on)

• ½ tsp chilli flakes

• 100g baby spinach

• 85g ricotta

• 1 lemon (zest it first, then cut into wedges)

• 10g fresh basil, roughly chopped

• Salt and pepper

Method

1. Preheat the oven to 220°C (200°C fan).

2. Prepare the tray bake. Add the gnocchi, zucchini, tomatoes, artichokes, 2 tbsp of the reserved artichoke oil, garlic cloves and chilli flakes to a large baking tray. Season with salt and pepper, then toss everything together until well coated.

3. Bake for 30–35 minutes, until the gnocchi are golden and crispy around the edges and the vegetables are tender.

4. Make the lemon ricotta. While everything is baking, mix the ricotta with the lemon zest. Season with a little salt and pepper.

5. Add the spinach. Remove the tray from the oven and stir through the baby spinach. The heat from the gnocchi and vegetables will wilt it in 1–2 minutes. If needed, return the tray to the oven for 1 minute.

6. Finish the dish. Spoon the lemon ricotta over the tray bake and scatter over the chopped basil.

7. Serve. Gently toss everything together so the ricotta melts into a light, creamy sauce. Serve with lemon wedges on the side for squeezing over just before eating.