Gnocchi tomato tray bake
Gnocchi cooked to perfection surrounded by rich roasted tomatoes.
Equipment
- 1 Large roasting pan
Ingredients
- 1 Packet gnocchi
- 2 punnets of tomatoes approx 400g
- 1/2 red onion, cut in wedges optional
- 2 large cloves of garlic whole, unpeeled
- olive oil
- 1 wedge of lemon or 1 Tbsp lemon juice
- basil leaves handful
- 1 cup rocket about 60g
- parmesan to garnish
- salt and pepper
Instructions
- Preheat your oven to 220°C (425°F).
- In a large roasting pan combine gnocchi, tomatoes, garlic cloves and three tablespoons of olive oil. Season with salt and pepper.1 Packet gnocchi, 2 punnets of tomatoes, 1/2 red onion, cut in wedges, 2 large cloves of garlic, olive oil, salt and pepper
- Roast the mix in the oven, stirring once or twice. The gnocchi are ready when they are golden and starting to crisp, the tomatoes have burst, and onion is golden. About 25–30 minutes. Remove the tray from the oven.
- Take the garlic cloves and squeeze them onto the tray, mash with a fork. Squeeze the lemon wedge so the juice evenly coats the tray add another tablespoon of olive oil and mix well.1 wedge of lemon
- Add the rocket (arugula), basil and parmesan. Give a light stir and serve.basil leaves, 1 cup rocket, parmesan