Fast and fresh vegetarian gnocchi doubles as a midweek meal and an easy option for summer entertaining.
- Preheat oven to 150°C fan-forced. To slow-roast tomatoes, place oil, 1 garlic clove, thyme and tomatoes in a large bowl. Season with salt and pepper, then toss to combine. Place tomatoes, cut-side up, on 2 large oven trays and roast for 40 minutes or until shrivelled.
- Cook gnocchi in a large pan of boiling salted water for 2 minutes or until heated through, then drain.
- Heat butter in a large, deep, heavy-based frying pan over high heat. Add onion and remaining 2 garlic cloves, and cook, stirring occasionally, for 5 minutes or until onion is soft. Add gnocchi and cook, tossing occasionally, for 3 minutes or until light golden. Add slow-roasted tomatoes, basil and parmesan. Season, then toss to combine.
- Divide gnocchi among bowls and scatter with walnuts, if using, and extra basil and parmesan.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set