Ingredients
Gnocchi and Vegetables
- 1 pound store-bought gnocchi
- 3 cups cherry tomatoes
- 3 garlic cloves, sliced
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons balsamic vinegar
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
Cheese and Garnishes
- 4 ounces fresh mozzarella cheese, torn
- 1 teaspoon lemon zest, for garnish
- Fresh basil leaves, for garnish
- Basil pesto, for serving
Instructions
- Preheat the Oven: Preheat your oven to 450°F (232°C) and line a large baking sheet with parchment paper to prevent sticking and to make cleanup easier.
- Toss Ingredients: In a large bowl, combine the gnocchi, cherry tomatoes, sliced garlic, olive oil, balsamic vinegar, sea salt, and freshly ground black pepper. Mix well to ensure all pieces are coated evenly.
- Roast the Gnocchi: Spread the mixture in an even layer on the prepared baking sheet. Roast in the preheated oven for 20 to 25 minutes, tossing halfway through to allow the gnocchi to cook evenly and the tomatoes to brown and blister.
- Add Cheese and Garnishes: Remove the gnocchi and tomatoes from the oven. Immediately top with torn fresh mozzarella, sprinkle lemon zest, and scatter fresh basil leaves over the dish.
- Serve with Pesto: Season to taste with more salt and pepper if needed, then serve warm with dollops of basil pesto on the side for added flavor.
Notes
- Using store-bought gnocchi saves time but fresh gnocchi can be used for a more homemade feel.
- Tossing halfway through roasting ensures even cooking and prevents burning.
- The lemon zest adds a fresh, bright flavor complementing the rich mozzarella and pesto.
- If you prefer, you can broil the dish for 1-2 minutes after adding the mozzarella to slightly melt and brown the cheese.
- Basil pesto can be homemade or store-bought depending on your preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
