Gnocchi with slow-roasted tomatoes and basil

Fast and fresh vegetarian gnocchi doubles as a midweek meal and an easy option for summer entertaining.

Recipe «Gnocchi with slow-roasted tomatoes and basil» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 50 minutes. To make this dish at home by prescription from the author Gomer would need: 60ml olive oil, 3 cloves garlic, crushed, 2 tbsp roughly chopped lemon thyme, 800g tomato medley mix, halved, 500g fresh gnocchi , 70g butter, 1 red onion, finely chopped, 1/2 cup basil leaves, finely chopped, plus extra leaves, to serve , 40g finely grated Parmesan, plus extra, shaved, to serve, Roughly chopped roasted walnuts , to serve.

Ingredients:

• 60ml olive oil 
• 3 cloves garlic, crushed 
• 2 tbsp roughly chopped lemon thyme 
• 800g tomato medley mix, halved 
• 500g fresh gnocchi 
• 70g butter 
• 1 red onion, finely chopped 
• 1/2 cup basil leaves, finely chopped, plus extra leaves, to serve 
• 40g finely grated Parmesan, plus extra, shaved, to serve 
• Roughly chopped roasted walnuts , to serve 

Instructions

1. 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.
2. Cook gnocchi in a large pan of boiling salted water for 2 minutes or until heated through, then drain.
3. 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.
4. Divide gnocchi among bowls and scatter with walnuts, if using, and extra basil and parmesan.