Gnocchi with sweet&spicy oven roasted tomatoes

Schritte 1/4

• 400 g Kirschtomaten
• 3 Zehen Knoblauch
• 1 TL Salz
• 1 Prise Chiliflocken
• ½ EL Zuckerrübensirup
• 50 ml Olivenöl (zum Einfetten)

• Messer
• Schneidebrett
• ofenfester Behälter

Preheat the oven to 180 degrees C fan. Cut the tomatoes in half, peel the garlic and crush them with the side of the knife. Then place them all together in the oven dish. Spoon 1/2 (50 ml) of the oliveoil, the sugar beet syrup, the chili flakes and 1/2 teaspoon of salt on the tomatoe-garlic mix. Note: You can easily use 1/2 tablespoon sugar or honey instead of the sugar beet syrup.

Schritte 2/4

Place the oven dish with the tomato-garlic mix in the middle of the preheated oven and set the timer to 30 minutes.

Schritte 3/4

• 500 g Gnocchi
• 50 ml Olivenöl (zum Anbraten)

• Pfanne

5-10 Minutes before the tomatoes are done put the rest of the olive oil (50 ml) into a pan on a high heat. Add the gnocchi and gently fry, stirring consistently, till golden brown. Note: Depending on the kind of gnocchi use use (fresh, self made, etc.) for this recipe, you might have to cook them first.

Schritte 4/4

• 1 Prise Pfeffer

Place the gnocchi on a nice plate. Top with the roasted tomato-garlic mix. Spoon the aromatic sweet & spicy oil over the dish. Finish with a good grind of pepper, sprinkle with salt, and serve.

Guten Appetit!