Though the package of shelf-stable gnocchi might tell you to boil them, the secret – which I learned from my friend and recipe developer Ali Slagle – is that these types of gnocchi are at their best when roasted or pan-fried. Direct heat from the oven (or pan), along with a glug of olive oil, helps them crisp on the outside while remaining tender within. Roasting them with cherry tomatoes, which burst to create a jammy sauce, means you have got dinner in 25 minutes – just add a heap of greens and lots of sharp cheese, and you are good to go. – Sarah Jampel, senior editor, cooking, at Bon Appetit
Ingredients
- 1/2 large red onion, cut into 1.5cm-thick wedges
- 2 large garlic cloves, unpeeled
- 2 pints cherry tomatoes
- 1 215g package shelf-stable or refrigerated potato gnocchi
- 4T extra-virgin olive oil, divided, plus more for drizzling
- 1t kosher salt, divided, plus more
- Freshly ground black pepper
- 1T fresh lemon juice
- 2 cups baby rocket
- 1 cup basil leaves, large leaves torn
- 55g Parmesan, shaved
Method
- Place a rack in middle of oven; preheat to 220°C. Toss onion, garlic, tomatoes, gnocchi, 3T oil, and 1 3/4t kosher salt on a rimmed baking sheet to coat; season generously with pepper and toss again to combine.
- Roast, stirring once or twice until gnocchi is golden and starting to crisp, most of the tomatoes have burst, and onion is golden, 20-25 minutes.
- Remove garlic from baking sheet, peel, and place in a small bowl. Mash with 1/4t salt (garlic should be quite soft). Whisk in lemon juice and remaining 1T oil; season dressing with pepper and more salt if needed.
- Add rocket, basil and Parmesan to baking sheet and drizzle dressing over; toss to combine. Divide among plates and drizzle with a little more oil.