Oven-baked Tomato Gnocchi
I make this so recipe so, so often! Why? Because it pretty much requires no effort at all. Chuck everything on a sheet pan, and throw it in the oven. That’s really all there is to it. This is one my simplest recipes that is also a crowd pleaser.
Oven-baked Tomato Gnocchi
Ingredients
- 500 gram gnocchi
- 500 gram cherry tomatoes
- 1 large red onion
- 1 tbsp olive oil
- salt & black pepper
- few handfuls of rocket lettuce
Dressing
- 4 gloves garlic
- 1 tbsp olive oil
- 2 tbsp lemon juice
- 1/2 tbsp salt
- 1 tbsp agave syrup cane sugar also works
Instructions
- Preheat the oven on 180.
- Chop the onion in half rings. Wash and degreen the cherry tomatoes. Add to a lined backing tray together with the gnocchi, and cover with olive oil and salt and pepper.
- Add the garlic cloves (in skin) to the tray and put in the oven for 25-30 minutes. Flip once halfway through.
- Take the garlic out of the oven, about 5 minutes before the gnocchi is done. Make the dressing by crushing the roasted garlic and mix it with olive oil, agave syrup, lemon juice, salt and pepper.
- Take the gnocchi out of the oven and cover in dressing. Serve with rucola (and pine nuts if you like)