Ricotta Spinach Gnocchi with Tomatoes and Bocconcini

Serves

4

Preparation

10 Minutes

Cooking Time

15 Minutes

Ingredients
– 1 x 500g Grand Italian Ricotta and Spinach Gnocchi
– Olive oil spray
– 320g punnet tomato medley*, halved
– Olive oil spray
– Salt flakes and freshly ground black pepper
– 1/4 cup light olive oil
– 4 cloves garlic, crushed
– 1 long red chilli, finely sliced
– 1/4 cup balsamic vinegar
– 6 fresh bocconcini, torn into pieces, for serving
– Toasted pine nuts, for serving

– Basil leaves for garnish

*Tomato medley… combination of red, orange and yellow cherry and grape tomatoes, kumato etc...

Method
– Place the tomatoes cut side up onto a lined tray, spray with oil and season with salt and pepper. Bake in a moderate oven 180°C /160°C Fan Forced for 8-10 minutes or until just beginning to cook and lightly shrivel.
– Heat the oil in a medium sized non stick frypan. Add the garlic and chilli, and gently sauté for 1-2 minutes. Add the balsamic to the pan and simmer for 1 minute, before gently tossing through the tomatoes. Cook gently for a further 1-2 minutes.
– Meanwhile, boil the gnocchi as per pack directions then drain well. Spoon the gnocchi into serving bowls, spoon over the tomatoes and pan juices, then top with bocconcini and pine nuts. Garnish with basil.
– Serve immediately.