Grilled Gnocchi with Roasted Tomatoes
Ingredients
1 package (500g) shelf stable or fresh Gnocchi
1 package 12 oz (340 g) Cherry Tomatoes
1 small Onion (160 g) cut root to end (half moons)
4 cloves of Garlic cut lengthwise in half
Pinch of Red Chili Flakes
4 Tbsp (60ml) Olive Oil
Salt & Pepper
Top With
1 Tbsp (15g) fresh chopped Basil
1 tsp (5g) fresh Thyme
Shaved Vegan Parmesan
DIRECTIONS
Bring a large pot of salted water to boil. Add the gnocchi and stir to keep them from sticking. Allow them to cook for 1 -2 minutes. Remove them from the water, drain and add to a bowl. Coat with 1 tbsp of olive oil and set aside.
Add the onions, garlic and tomatoes to a bowl and coat with 2 tbsp of olive oil. Season with salt & pepper and a pinch of red chili flakes. Mix well and add everything to an oven safe baking dish. Bake at 425 for 25-30 minutes or until the tomatoes have blistered and the onions and garlic are soft.
While the tomatoes, onions and garlic are roasting, heat your grill or grill pan on medium high heat and brush with a tbsp of oil. Place the gnocchi in one single layer and allow to cook for 3 minutes on each side or until there are visible grill marks. Cook in batches if necessary. Set aside.
When the vegetables are done roasting, use a fork to burst the cooked tomatoes and mash the garlic. Mix everything together and add in the grilled gnocchi and mix again. Add in the fresh basil, thyme and shaved parmesan before serving.