Roasted tomato and mozzarella gnocchi

Shelf-stable potato gnocchi can go straight into the oven for this tray supper. It becomes a little golden at the edges while the tomatoes soften and release their juices. Use a roomy tray so the vegetables roast instead of sitting in a deep layer.

At a glance

Serves 4. Prep: 10 minutes. Cook: 30 minutes. Rest: 3 minutes. Total: about 45 minutes.

Ingredients

• 500 g shelf-stable potato gnocchi
• 500 g cherry tomatoes
• 1 large red bell pepper, deseeded and cut into short strips
• 2 garlic cloves, finely chopped
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon fine salt
• 1/4 teaspoon black pepper
• 125 g mozzarella, drained and torn into small pieces
• A small handful of fresh basil, about 10 g

Make it together

A child can tip the uncooked gnocchi into a bowl, measure the oregano, and tear the drained mozzarella. A grownup cuts the vegetables and garlic and handles the hot tray.

1. Heat the oven to 220°C / 425°F. Set out a large rimmed baking tray.
2. Put the gnocchi, whole cherry tomatoes, pepper strips, and garlic in a large bowl. Add the oil, oregano, salt, and pepper. Toss until the gnocchi is coated.
3. Spread the mixture over the tray in a fairly even layer. Bake for 15 minutes.
4. A grownup should turn the gnocchi and peppers with a spatula. Roast for another 10 minutes, until the gnocchi is tender and starting to turn golden, and the tomatoes have softened.
5. Scatter over the mozzarella. Return to the oven for 5 minutes, until the cheese has melted.
6. Let the tray stand for 3 minutes. Gently stir some of the soft tomato juices through the gnocchi, then scatter with torn basil.

Spoon it out

Divide among four bowls, bringing some tomato juice into each serving. Whole roasted tomatoes can hold very hot juices, so break them gently with a spoon and allow the food to cool to a comfortable eating temperature before serving. Fresh filled pasta is not a substitute here; use plain potato gnocchi.

Illustrative food photograph; the finished recipe may look different. Photo: Max Griss / Unsplash.