Gnocchi with Roasted Tomatoes & Mozzarella

Name: Gnocchi with Roasted Tomatoes & Mozzarella
Prep time: 10 min
Cook time: 20 min
Yield: Serves 4
Ingredients: The Base: 1 package (16 oz) shelf-stable or refrigerated potato gnocchi.; The Vegetables: 2 cups cherry tomatoes (left whole), 1 yellow bell pepper (sliced), and 1 small red onion (thinly wedged).; The Flavor: 3 tbsp extra virgin olive oil, 2 cloves garlic (minced), 1 tsp dried Italian seasoning, and a pinch of red pepper flakes.; The Finish: 1 cup fresh mini mozzarella pearls (bocconcini) and a handful of fresh basil leaves.

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Ingredients and Method

Ingredients

The Base: 1 package (16 oz) shelf-stable or refrigerated potato gnocchi.
The Vegetables: 2 cups cherry tomatoes (left whole), 1 yellow bell pepper (sliced), and 1 small red onion (thinly wedged).
The Flavor: 3 tbsp extra virgin olive oil, 2 cloves garlic (minced), 1 tsp dried Italian seasoning, and a pinch of red pepper flakes.
The Finish: 1 cup fresh mini mozzarella pearls (bocconcini) and a handful of fresh basil leaves.

Method

Preheat: Set your oven to 400°F (200°C).
Toss: In your Artigiano Everyday Pan, combine the dry gnocchi, tomatoes, peppers, and onions.
Season: Drizzle with olive oil and sprinkle with garlic, Italian seasoning, salt, and pepper. Toss until everything is evenly coated.
Roast: Spread the mixture in a single layer. Roast for 15–18 minutes, tossing halfway through, until the gnocchi are plump and the tomatoes have started to burst.
Melt: Remove from the oven and scatter the mozzarella pearls over the top. Return to the oven for 2–3 minutes until the cheese is just softened and melty.
Garnish: Top with fresh basil and a drizzle of balsamic glaze if desired.