This easy and tasty dish will quickly become part of your weekly rotation!
Ingredients
4 cups (2 pints) cherry tomatoes, washed and halved
1 pound potato gnocchi
3 tablespoons olive oil
1/2 teaspoon salt
A few grinds of black pepper
8 ounces mozzarella cheese (either one large ball cut into 1/2 chunks or cherry-sized balls)
Shaved or grated Parmesan cheese
Fresh basil leaves
Directions
Preheat the oven to 400F degrees.
In a large mixing bowl, add the gnocchi, 2 tablespoons of the olive oil, salt, and pepper. Stir gently so everything is coated and combined.
Prepare a baking sheet with vegetable spray, or use a silicone pad (for easier clean up).
Spread the gnocchi evenly on the prepared sheet pan then add the halved tomatoes with the sliced side down.
Roast about 25 minutes; gnocchi will get a little plump and crispy around the edges, and tomatoes will soften, some will collapse and caramelize.
Remove pan from oven and tip the gnocchi and tomatoes into a large mixing bowl. Toss the mozzarella balls on top of the hot tomato mixture. Drizzle with the additional 1 tablespoon olive oil, and top with some shaved or grated Parmesan cheese. Allow pan to sit for a couple of minutes to let Parmesan soften a bit.
Spoon the mixture into pasta bowls and sprinkle with torn basil and a touch more Parmesan if you wish.
Variation: you can also add other things to the gnocchi prior to serving. I recently added a pound of sautéed Italian chicken sausage to the gnocchi and tomatoes. It is heartier and serves a larger crowd, and the leftovers are great for lunch the next day if there are any leftovers!