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Cooking 101
Once we learned we didn’t have to boil it, our gnocchi game really changed. It’s so easy to get these pillowy pastas super crispy in a sheet pan, and they can roast alongside other ingredients for extra flavor and and nutrients!
Chef Tip: Roasting the garlic in the skin first prevents it from burning, it will get buttery and squeeze right out after about fifteen minutes in the oven.
2 cups baby tomatoes
3-4 garlic cloves, unpeeled
2 packages of 7.5 oz package of refrigerated gnocchi
Olive oil
Salt
1 cup of fresh basil leaves, leaves cut in ribbons
Parmesan cheese
Lemon
Preheat oven to 425. Add tomatoes, garlic, and gnocchi to a large baking dish. Toss with a glug of oil and a hefty pinch of salt.
Roast for 15 minutes, then remove garlic from skin and add it back to the gnocchi, along with about ¼ pouch of Romesco. Stir and return to the oven for another 15 minutes. Toss with the basil, Parmesan and a squeeze of lemon
A smoky Spanish sauce with flame-kissed piquillo peppers, tingly Calabrian chilies, creamy roasted almonds, and sweet caramlized garlic. Drizzle it on…
This recipe is also great with our Herby Chimichurri sauce.
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