Grilled Gnocchi with Roasted Tomatoes
Ingredients
- 1 package (500g) shelf-stable or fresh Gnocchi (I used Bella Terra)
- 1 package 12 oz (340g) Cherry Tomatoes
- 1 small Onion (160g), cut root to stem (half moons)
- 4 cloves of Garlic, cut lengthwise in half
- Pinch of Red Chili Flakes
- 4 tbsp Olive Oil
- Salt & Pepper
- 1 tbsp fresh chopped Basil
- 1 tsp fresh Thyme
- Shaved Vegan Parmesan (I used @violife_foods Parmesan Wedge that I shaved with a vegetable peeler)
- Optional: Micro Greens
Preparation
Bring a large pot of salted water to a boil. Add the gnocchi and stir to prevent sticking. Cook for 1-2 minutes. Remove from the water, drain, and place in a bowl. Coat with 1 tbsp of olive oil and set aside.
In a separate bowl, combine onions, garlic, and tomatoes. Coat them with 2 tbsp of olive oil. Season with salt, pepper, and a pinch of red chili flakes. Mix well and transfer everything to an oven-safe baking dish. Bake at 425°F (220°C) for 25-30 minutes, or until the tomatoes blister and the onions and garlic soften.
While the vegetables are roasting, heat a grill pan over medium-high heat and brush with 1 tbsp of oil. Place the gnocchi in a single layer and grill for 3 minutes on each side, or until grill marks appear. Cook in batches if necessary. Set aside.
Once the vegetables are roasted, use a fork to burst the tomatoes and mash the garlic. Mix everything together, including the grilled gnocchi. Add fresh basil, thyme, and shaved parmesan before serving.
Optional: Garnish individual servings with fresh microgreens.