Gnocchi with Tomatoes and Mozzarella

Ingredients

• 1.8 lbgnocchi, shelf-stable or fresh, straight from the packet
• 1 1/8 lbcherry tomatoes
• 1/4 cupolive oil
• 8 3/4 ozmozzarella, drained and torn
• 1/2 ozfresh basil, leaves picked
• 1 tspsea salt

Method

1. 1

   Heat the oven to 425°F and put a large baking sheet in to heat with it. Gnocchi tipped onto an already-hot tray start crisping immediately instead of sticking.

2. 2

   Toss the gnocchi and cherry tomatoes with the olive oil and salt, tip them onto the hot tray in a single layer and roast for 18 to 20 minutes, shaking the tray once, until the gnocchi are golden and crisp and the tomatoes have burst.

3. 3

   Scatter the torn mozzarella over the tray and return it to the oven for 4 to 5 minutes, just until the cheese has slumped and begun to brown at the edges.

4. 4

   Crush a few of the roasted tomatoes with the back of a spoon so their juice runs through everything, tear the basil over the top and serve straight from the tray.