Roasted Gnocchi with ‘Nduja and Basil

Charmaine Lu -

  • 500g pre-made gnocchi
  • 400g cherry tomatoes, halved
  • 2 crushed garlic cloves
  • ½ lemon, zest
  • Pinch of sugar
  • Handful of basil leaves, chopped
  • 50g ‘Nduja paste
  • 3 tbsp olive oil
  • 2 tbsp cream
  • 50g grated parmesan
  • Preheat the oven to 200C. Place the gnocchi in a bowl and cover with boiled water and a pinch of salt, and set aside for 5 mins. Meanwhile, toss the tomatoes, lemon zest, garlic and sugar in a roasting tin and add ¼ of the torn basil leaves. Break the ‘nduja into small pieces and add to the tin, then drain the gnocchi and stir into the mixture. Season, toss with the oil and roast for 30 mins.
  • Halfway through the cooking time, give the mixture a good stir. Remove from the oven when cooked, then stir through the cream and cheese. Add plenty of cracked black pepper, scatter with the remaining basil and serve.
30 mins
2 serving