Grilled Gnocchi with Roasted Tomatoes and Fresh Herbs
Ingredients
- 1 package (500g) shelf-stable or fresh Gnocchi (e.g., 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 (e.g., Violife Parmesan Wedge)
- Optional: Micro Greens
Preparation
Bring a large pot of salted water to boil. Add the gnocchi and stir to prevent sticking. Cook for 1-2 minutes, then remove from water, drain, and place in a bowl. Coat with 1 tbsp of olive oil and set aside.
In a bowl, combine onions, garlic, and cherry tomatoes. Coat 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. Roast at 425°F (220°C) for 25-30 minutes, until tomatoes blister and onions and garlic are soft.
While the vegetables roast, heat a grill pan over medium-high heat. Brush with 1 tbsp of oil. Place gnocchi in a single layer and grill for 3 minutes on each side, or until grill marks form. Grill in batches if needed. Set aside.
Once the roasted vegetables are done, use a fork to burst the cooked tomatoes and mash the garlic. Mix everything together, then add the grilled gnocchi and mix again. Before serving, stir in fresh basil, thyme, and shaved vegan parmesan.