Grilled Gnocchi with Roasted Tomatoes
Ingredients
- 1 package (500g) shelf stable or fresh gnocchi
- 1 package 12 oz (340g) cherry tomatoes
- 1 small onion (160g)
- 4 cloves garlic
- Pinch of red chili flakes
- 4 tablespoons olive oil
- Salt and pepper
Toppings
- 1 tablespoon fresh basil
- 1 teaspoon fresh thyme
- Shaved vegan parmesan
Optional
- Micro greens
Preparation
Bring a large pot of salted water to boil. Add the gnocchi and stir to keep them from sticking. Cook for 1-2 minutes, then drain and add to a bowl. Coat with 1 tablespoon of olive oil and set aside.
Add the onions, garlic, and tomatoes to a bowl and coat with 2 tablespoons of olive oil. Season with salt, pepper, and a pinch of red chili flakes. Mix well and transfer to an oven-safe baking dish. Bake at 425°F for 25-30 minutes or until tomatoes are blistered and onions and garlic are soft.
While the vegetables are roasting, heat a grill pan over medium-high heat and brush with oil. Place the gnocchi in a single layer and cook for 3 minutes on each side or until grill marks appear. Cook in batches if necessary and set aside.
Once the vegetables are done, use a fork to burst the tomatoes and mash the garlic. Mix everything together, add the grilled gnocchi, and stir. Finally, add fresh basil, thyme, and shaved parmesan before serving.
Optional
Add fresh microgreens to each bowl or plate.
Notes
Grilling gnocchi adds a crispy outer layer and a smoky taste and aroma.
