Ingredients:

  • 1 pkg (16 oz / 450g) shelf-stable or refrigerated potato gnocchi
  • 2 cups (300g) whole roasted cherry tomatoes
  • 3 cloves (15g) garlic, smashed and peeled
  • 3 tbsp (45ml) extra virgin olive oil
  • 1 tsp (5g) dried oregano
  • ½ tsp (3g) sea salt
  • ¼ tsp (1g) cracked black pepper
  • 8 oz (225g) marinated mozzarella pearls
  • ¼ cup (10g) fresh basil leaves, torn
  • 2 tbsp (30ml) balsamic glaze
  • ¼ cup (15g) grated Parmesan cheese

Instructions:

  1. Preheat oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Toss the gnocchi, cherry tomatoes, and smashed garlic directly on the pan with olive oil, oregano, salt, and pepper, spreading them in a single layer.
  3. Roast in the center rack for 15–20 minutes until the gnocchi edges are mahogany-colored and the tomatoes have blistered and popped.
  4. Remove pan from oven, scatter mozzarella pearls across the top, and return to the oven for 2–3 minutes until the cheese is glossy and melted.
  5. Garnish with fresh basil, grated Parmesan cheese, and a drizzle of balsamic glaze before serving.