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Ingredients
- 2 Tablespoons Olive Oil
- 7 ounces, weight Cherry Tomatoes
- 10 whole Basil Leaves, Chopped Plus Extra For Serving
- 1 pinch Salt
- 1 pinch Pepper
- 7 ounces, weight Gnocchi
- 3-58 ounces, weight Feta Cheese, Chopped Roughly
Method
- 1.
- Preheat the oven to 350F.
- 2.
- Pour the oil into a baking dish, add the tomatoes, basil leaves, salt and pepper and mix to combine.
- Roast in the oven for 20-30 minutes until soft.
- 3.
- As the tomatoes finish cooking, cook the gnocchi in a pan of boiling water until they to the surface (according to package instructions).
- Drain the gnocchi, reserving a spoonful of the pasta water.
- Add the reserved pasta water into a saucepan over medium heat.
- 4.
- Carefully pour the hot tomatoes (and any cooking juices) into the saucepan with the pasta water.
- Break up the tomatoes using a fork or the back of a wooden spoon.
- Add the gnocchi and the feta and mix well.
- Garnish with basil and serve.
