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Apricot, Halloumi & Gnocchi Bake

Try this dreamy pasta bake to make the perfect light summer dinner. The juicy apricots and baked halloumi make this dish an explosion of flavours.

Artichoke Pesto gnocchi

Last but definitely not least in our fruit and pasta series: Apricot, Halloumi & Gnocchi Pasta Bake. The title of the dish itself already sounds like heaven, but the taste is even better! The juicy apricots, the baked squeaky halloumi, and our soft pillowy gnocchi make for an explosion of flavours in every bite. Not only that, but the different textures you'll get in this dish are magnificent.

This dreamy pasta bake is the perfect light summer dinner, especially if you want an easy clean-up at the end. You only need one baking tray for this entire recipe, so all you need to do is basically just throw in all your ingredients and let the oven work its magic!

For most of our recipes, we tend to fry our Cauliflower Gnocchi in a pan, but baking it is also one of our favourite methods of preparation! It makes the gnocchi super crispy and golden brown, which is just how we like it.

Not only is this dish full of sweet & savoury flavours, which satisfy all of your cravings in one go, but it also adds a fun pop of colour to your dinner table with the bright orange apricots and fresh green rocket.

Artichoke Pesto gnocchi


Serves 2

1 pack of Sunny & Luna Cauliflower Gnocchi

4 apricots, halved and stones removed

200g halloumi, cut into chunks

2 tsp oregano

1-2 tbsp honey (depending on how ripe your apricots are)

Olive oil

Salt and pepper

Rocket, to serve


1. Preheat the oven to 200 degrees fan.

2. To a non-stick baking tray add the gnocchi with a drizzle of olive oil then toss to coat.

3. Arrange the apricot halves in the tray along with the halloumi and top with the oregano,

honey, a drizzle more oil and season with salt and pepper. If possible try to keep everything

in a single layer on the tray.

4. Put in the oven for 15 minutes then remove, give the pan a shake and turn the gnocchi over

if possible to make them golden on both sides. Return to the oven for a further 5-10 minutes

until the apricots are soft and juicy, the halloumi has a crispy top and the gnocchi is golden.

5. Serve on a bed of rocket and dress with a little olive oil and salt.

Artichoke Pesto gnocchi


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