Grilled Gnocchi with Roasted Tomatoes
Ingredients
- 1 package (500g) shelf stable or fresh Gnocchi
- 1 package 12 oz (340 g) Cherry Tomatoes
- 1 small Onion (160 g)
- 4 cloves of Garlic
- Pinch of Red Chili Flakes
- 4 Tbsp Olive Oil
- Salt and Pepper
Toppings
- 1 Tbsp fresh Basil
- 1 tsp fresh Thyme
- 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, add to a bowl, coat with 1 tbsp olive oil, and set aside.
Add the onions, garlic, and tomatoes to a bowl and coat with 2 tbsp 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 until tomatoes blister and onions and garlic are soft.
While the vegetables are roasting, heat a grill pan over medium-high heat and brush with oil. Cook gnocchi in a single layer for 3 minutes per side until grill marks appear. Cook in batches if necessary and set aside.
When the vegetables are done, use a fork to burst the tomatoes and mash the garlic. Mix everything together, add the grilled gnocchi, and stir. Add fresh basil, thyme, and shaved parmesan before serving.
Optionally, add fresh microgreens to each serving.
