Name: Gnocchi with Roasted Grape Tomatoes, Basil, Parmesan & Balsamic
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 small pkg fresh basil; 12 cloves garlic; 6 small pkgs grape tomatoes; 170 g Parmesan cheese; 3 (454 g) pkgs potato gnocchi; balsamic vinegar; crushed red pepper; extra virgin olive oil; salt

Gnocchi with Roasted Grape Tomatoes, Basil, Parmesan & BalsamicGnocchi with Roasted Grape Tomatoes, Basil, Parmesan & Balsamic — a 45-minute dinner recipe with 9 ingredients, serving 6.Ingredients

1 small pkg fresh basil

12 cloves garlic

6 small pkgs grape tomatoes

170 g Parmesan cheese

3 (454 g) pkgs potato gnocchi

balsamic vinegar

crushed red pepper

extra virgin olive oil

salt

Instructions

Preheat oven to 220°C (425°F).

Wash and dry grape tomatoes. Divide between two baking sheet pans.

Peel garlic and add to the baking sheets with the tomatoes. Drizzle veggies with oil, then season with salt and crushed red pepper; stir to combine and spread out in an even layer.

Place baking sheets in the oven (it doesn't have to be fully heated) and roast, stirring halfway through, until tomatoes are burst and browned in spots, about 25 minutes.

When the tomatoes have about 10 minutes left, fill a large pot about halfway with hot water (from the tap); cover with a lid and bring to a boil over high heat.

Once the water in the pot is boiling, add gnocchi and salt. Cook, stirring occasionally, until gnocchi begins to float to the surface, about 3 minutes. Drain in a colander and set aside.

Meanwhile, using a peeler, shave Parmesan into curls. Place half in a medium bowl. (Reserve remaining Parmesan for serving.)

Wash, dry, and pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons. Add half to bowl with the Parmesan. (Reserve remaining basil for serving.)

When the tomatoes are done, remove from the oven. Add drained gnocchi, Parmesan, basil, and vinegar to the baking sheets. Gently stir to combine.

To serve, divide gnocchi and tomatoes between plates or bowls. Top with reserved Parmesan and basil, then drizzle with oil. Enjoy!

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