5-ingredient gnocchi with burst cherry tomatoes

Step 1/4

• 1 clove garlic
• 1 scallion

• oven
• knife
• cutting board

Preheat the oven to 220°C/428°F top/bottom heat (200°C/392°F convection oven). Finely chop the garlic. Separate the white and green parts of the spring onion and cut them into fine rings.

Step 2/4

• 250 g cherry tomatoes
• 2 tbsp vegetable oil
• salt

• baking dish

Place the cherry tomatoes in a baking dish and mix with the minced garlic, scallion whites and vegetable oil and season with salt. Bake in the preheated oven for approx. 15–18 min. until the tomatoes are softened and starting to burst open. Meanwhile, continue with the recipe.

Step 3/4

• 400 g gnocchi
• 40 g light herb cream cheese
• salt
• pepper
• vegetable oil (for frying)

• frying pan (large)
• cooking spoon

Heat some oil in a large frying pan and fry the gnocchi in it for approx. 6–8 min. until golden brown. Add burst cherry tomatoes and some herb cream cheese to the gnocchi in the pan, toss and season with salt and pepper.

Step 4/4

• 135 g light herb cream cheese
• basil (optional)

Place gnocchi on plates. Distribute remaining herb cream cheese on the gnocchi, sprinkle with scallion greens and optionally garnish with fresh basil. Enjoy!

Enjoy your meal!