INGREDIENTS1 large basket mixed color cherry tomatoes or 2 smaller baskets / rinsed and dried
3 cloves garlic, finely diced
1/2 shallot, finely diced
Handful of fresh basil
2 tablespoons olive oil
1/2 cup freshly grated parmesan
JF Spicy Salt
2 bags Trader Joe’s Cauliflower Gnocchi
PROCESSPreheat oven 375
Remove gnocchi from bags and spread on parchment lined baking sheet. Drizzle with olive oil (I use garlic infused) and toss with hands. Make sure there is space in between each gnocchi and place in preheated oven. While roasting, prep the sauce. You will cook the gnocchi for approximately 20-30 minutes depending on your oven. You want them brown and crispy. About 15 minutes into cooking if browning well give them a toss or flip with spatula.
Drizzle olive oil in preheated sauté pan and add garlic and shallots. Cook until aromatic making sure not to brown / burn garlic. Add tomatoes and start to cook them down waiting for them to pop open. You can increase heat but make sure not to burn the garlic. Add 3 basil leaves while cooking and let most of the tomatoes burst. Help them along with a spoon or spatula and crush them to start making a chunky sauce. Once almost all have burst remove basil leaves and set aside. Season with a pinch of JF Spicy Salt and Black Pepper
Remove cooked and browned gnocchi from oven and set aside to cook. Grate a very small layer of finely shaved parmesan on top of gnocchi. Just a touch and crack some fresh black pepper on them.
Transfer your portions to bowls and top with sauce, more cheese and julienned or torn basil on top. Finish with JF Spicy salt.