Easy gnocchi bake
Feb 3 2023
This is part of the series where I get dinner ready in 15-20 max and it is super easy!
Preheat the oven at 400F. On a lined baking sheet toss the gnocchi with the chopped asparagus, cherry tomatoes, 2 tbsp of olive oil and a generous sprinkle of salt and pepper. Roast for 15 minutes.
Meanwhile in an oven proof pan, sauté the shallot with the remaining 2 tbsp of olive oil for 3-5 minutes. Add in the tomato paste, cream and stock. Don't boil it otherwise the cream will separate, just gently simmer it.
When the veggies are al dente and the gnocchi nicely toasted transfer them to the sauce and stir. Sprinkle the cheese of your choice ( it should be covered) and broil for a couple of minutes until the cheese is nice, golden and bubbly.