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.
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 2 Tbsp grated parmesan, or vegetarian hard cheese Handful of chopped basil
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 the mozzarella pieces and a scatter of parmesan.
Return to the oven for another 30 minutes, until the cheese is browned.
Serving: 1 g , Calories: 511 kcal , Carbohydrates: 60 g , Protein: 17 g , Fat: 23 g , Saturated Fat: 7 g , Polyunsaturated Fat: 15 g , Cholesterol: 64 mg , Sodium: 271 mg , Fiber: 5 g , Sugar: 6 g