Baked gnocchi with tomatoes & mozzarella

Preheat the oven to 200 °C convection.

Meanwhile, while step 1 runs

Meanwhile, wash the cherry tomatoes and let them drain well. Leave them whole.

• 400 g Cherry tomatoes

Meanwhile, while step 1 runs

Peel the garlic cloves and lightly crush them with the flat side of a knife. Left whole, they stay soft and mild in the oven.

• 2 Garlic cloves

Meanwhile, while step 1 runs

Put the gnocchi straight from the packet onto the baking sheet and separate them. You don't need to pre-cook them.

• 400 g Gnocchi

Meanwhile, while step 1 runs

Add the tomatoes and garlic. Toss everything with olive oil, oregano, salt and pepper and spread it out in a single layer.

• 3 tbsp Olive oil
• 1 tsp Oregano
• Salt
• Black pepper

Slide the sheet into the hot oven and bake for about 12 minutes, until the gnocchi are golden brown underneath.

Meanwhile, while step 6 runs

Meanwhile, finely grate the Parmesan.

• 30 g Parmesan

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Drain the mozzarella and tear it into small pieces.

• 125 g Mozzarella

Take the sheet out and turn the gnocchi with a spatula.

Bake for about 8 more minutes, until the gnocchi are crispy all over and the tomatoes blister and burst.

Meanwhile, while step 10 runs

Meanwhile, pick the basil leaves off the stems.

• ½ bunch Basil

Take the sheet out. Mash the tomatoes and garlic with a fork and toss everything until the juices coat the gnocchi. Season to taste with 1 pinch of salt.

• Salt

Push everything together a little and spread the mozzarella and Parmesan over it.

Put the sheet back in the oven and bake for about 5 minutes, until the mozzarella has melted and starts to bubble lightly.

Sprinkle with the basil, add pepper and serve right away.

• Black pepper