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Mozzarella and Tomato Gnocchi Traybake
Crispy gnocchi baked with bursting cherry tomatoes and gooey mozzarella. Our Garlic Granules and Mixed Herbs are all you need to make every bite full of flavour.
Method
- Heat the oven to 220°C / 200°C fan. Add the cherry tomatoes and red onion to a large roasting dish. Toss with 1 tbsp olive oil, half the Garlic Granules, half the Mixed Herbs and a pinch of salt. Roast for 20-25 minutes, until the tomatoes have started to blister and the onion is softened.
- Meanwhile, heat the remaining oil in a large frying pan over a medium-high heat. Add the gnocchi straight from the packet and cook for 10-15 minutes, tossing regularly, until golden and crisp.
- Remove the roasting dish from the oven and switch it to a medium-high grill setting. Add the crispy gnocchi and sprinkle over the remaining Garlic Granules and Mixed Herbs, then toss everything together squashing the tomatoes slightly to release their juices.
- Tear the mozzarella over the top and scatter with Parmesan. Return to the oven for 5-7 minutes, or until the mozzarella is melted and bubbling.
- Finish with fresh basil.
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Chef’s Tips
- Don't overcrowd the pan: Give the gnocchi room to crisp up properly rather than steam.
- Squash the tomatoes: Gently crush a few roasted tomatoes when you toss everything together to create a quick, juicy sauce.
- Finish under the grill: Keep a close eye on the mozzarella so it gets golden and bubbling without overcooking the gnocchi.
