Ingredients
2
2 servings
- •16 oz shelf-stable gnocchi
- •2 pt cherry tomatoes
- •¼ cup olive oil
- •1 teaspoon kosher salt
- •½ teaspoon freshly ground black pepper
- •¼ teaspoon red pepper flakes
- •3 fresh rosemary sprigs
- •8 oz mozzarella pearl
- •1 cup fresh basil leaves, roughly torn
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine the gnocchi, tomatoes, olive oil, salt, pepper, red pepper flakes, and rosemary and toss to coat. Spread the mixture on a rimmed baking sheet in an even layer.
- Bake until the gnocchi is light golden and the tomatoes are beginning to burst, about 25 minutes. Discard the rosemary sprigs. Transfer the mixture to a serving bowl and let cool for 5 minutes.
- Add the mozzarella and basil and toss to combine.
- Enjoy!
Nutritional Facts
Per 2 servings
- Calories: 1112
- Carbohydrate: 113g
- Fat: 55g
- Fiber: 10g
- Protein: 42g
- Sugar: 14g
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