Roast tomato & mozzarella gnocchi
Gnocchi go straight into the oven with cherry tomatoes, then get a little melted mozzarella at the end.
Serves two · estimated cooking time · image for serving inspiration.
A few simple steps.
- 01
Heat the oven to 425°F / 220°C (200°C fan). Halve the tomatoes and finely chop the garlic. Tear the mozzarella and pat dry.
- 02
Toss the gnocchi, tomatoes, garlic, oil and salt in a shallow roasting dish. Spread into one layer; the gnocchi should be coated, not submerged.
- 03
Roast for 20 minutes, stirring halfway, until the tomatoes soften and the gnocchi are tender with golden edges. Add a small splash of water if the dish becomes dry.
- 04
Scatter over the mozzarella and return to the oven for 3–5 minutes until melted. Tear over basil and divide between 2 plates.
A note from the kitchen
Use shelf-stable potato gnocchi, not a frozen or filled variety requiring a different cooking method.