One Pot Gnocchi Caprese
An easy baked gnocchi recipe with slow roasted cherry tomatoes and mozzarella. A comfort food classic made simple - everything bakes together in one pan! This dish features the classic caprese combo of fresh tomato, mozzarella and basil, but it can be customised in a number of ways.
Ingredients
- 18 oz (500 g) cherry tomatoes
- 3 cloves of garlic, minced
- 1 tsp fresh thyme leaves
- 1 Tbsp fresh oregano leaves
- ¼ cup (60 ml) olive oil
- 1 Tbsp balsamic vinegar
- ½ tsp brown sugar
- 18 oz (500 g) package of dried gnocchi
- 4.5 oz (125 g) ball of mozzarella, roughly torn or sliced
- 2 Tbsp grated parmesan, or vegetarian hard cheese
- Handful of chopped basil
Instructions
- Pre-heat the oven to 325F / 160C.
- Whisk together the olive oil, balsamic vinegar and sugar.
- Put the cherry tomatoes (whole), thyme, oregano and garlic into a shallow casserole dish or roasting tin. Pour the olive oil mixture over the top and mix together to coat the tomatoes.
- Add the dried gnocchi to the pan and mix through.
- Bake for 30 minutes.
- Remove from the oven, stir in the basil and mix around to encourage the tomatoes to start falling apart.
- Top with mozzarella pieces and a scatter of parmesan.
- Return to the oven for another 30 minutes, until the cheese is browned.
- Serve.
Serving: 1g, Calories: 511kcal, Carbohydrates: 60g, Protein: 17g, Fat: 23g, Saturated Fat: 7g, Polyunsaturated Fat: 15g, Cholesterol: 64mg, Sodium: 271mg, Fiber: 5g, Sugar: 6g
