Sheet Pan Caprese Gnocchi
Posted by Donna-Marie Pye on
Ingredients...
- 2 pints cherry tomatoes
- 1 lb fresh shelf-stable or frozen potato or cauliflower gnocchi
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 container (200 g) bocconcini balls
- Fresh basil leaves, chopped
- Balsamic glaze, optional
Method...
- Preheat oven to 400 F.
- On a rimmed baking sheet, place cherry tomatoes and gnocchi. Drizzle with olive oil and season with salt and pepper. Toss well to combine and spread out in an even layer.
- Roast in preheated oven, 15 to 20 minutes, stirring halfway through until tomatoes have burst and caramelized.
- Remove from oven and add bocconcini balls, and toss to combine. Place back in the oven and cook, 2 to 3 minutes longer until cheese has softened.
- Serve with chopped fresh basil leaves and drizzle with balsamic glaze if desired.
Makes 4 to 6 servings
Cooking Tips: If using shelf-stable or frozen gnocchi, you do not need to boil them first. If using Dried gnocchi needs to be boiled before roasting.
- The texture of the gnocchi should be soft and chewy, not crunchy once cooked.
- Shelf-stable gnocchi is either vacuum-sealed fresh gnocchi found in the refrigerated section of your grocery store while dried gnocchi in a box located next to the other dried pastas.
- Store fresh gnocchi in an airtight container in the refrigerator for up to two days before cooking.
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