Knock, Knock, Gnocchi!

I bought a bag of gnocchi on a whim in the Co-op. Liz had said she cooked some in the oven, so I asked for the recipe. So easy, and so tasty, so we ate it all up before I'd remembered to take a picture. 

In a large bowl, toss the gnocchi with a punnet of cherry tomatoes,** peppers cut intolerant chunks, onion wedges, a few garlic clives7, a chopped courgette and/or aubergine.  And a generous glug of olive oil, plus salt. Mix together, to coat everything in the oil. Pour onto a large rimmed baking sheet or roasting dish.

Cook at 200° for about 30 minutes till the gnocchi is crispy.  Serve sprinkled with parmesan and basil.[picture from the internet]

I have eaten gnocchi in the past which has been cooked in water like regular pasta. But this way of cooking fresh gnocchi adds a crispy shell. Bob said it reminded him of cooked chestnuts. 

A quick recipe needing minimal intervention. And one which lends itself to being adapted for whatever veg are in the fridge.

**I typed my shopping list on my phone in a hurry. I was amused to see an error. I quite like the idea of a punnet of CHEERY tomatoes.

Have you tried any new recipes lately?

Thank you Liz for this one.