700 g of cherry tomatoes, halved
1/2 cup all-purpose flour
1 tablespoon fresh oregano, chopped
1 tablespoon chopped thyme
1 tablespoon chopped rosemary
1/2 cup grated Parmesan cheese
Salt to taste
1/3 cup olive oil
500 g of gnocchi dough
Fresh oregano sprigs for garnish
700 g of cherry tomatoes, halved
1/2 cup all-purpose flour
1 tablespoon fresh oregano, chopped
1 tablespoon chopped thyme
1 tablespoon chopped rosemary
1/2 cup grated Parmesan cheese
Salt to taste
1/3 cup olive oil
500 g of gnocchi dough
Fresh oregano sprigs for garnish
In a non-stick skillet, arrange the tomatoes with their cut sides up
In a bowl, combine the flour, herbs, Parmesan cheese, and salt
Spread over the tomatoes
Drizzle with half of the olive oil and place in a preheated oven at 160°C (325°F) for 20 minutes or until they start to caramelize
Cook the gnocchi dough in boiling salted water until al dente
Drain, transfer to a baking dish, and drizzle with the remaining olive oil
Remove the tomatoes from the skillet carefully and add them to the gnocchi mixture
Mix delicately, garnish with fresh oregano sprigs, and serve.
