ONE TRAY GNOCCHI WITH NONNA'S ROASTED TOMATOES

This recipe is baked in one tray in the oven with the idea being to cook the onion and capsicum until softened and sweet as well as roasting the fresh Island Pasta potato gnocchi until it forms a golden brown crust. Adding jar of already roasted tomatoes is a quick fix to finish the dish so you can have dinner on the table, pronto!

serves 3 (4 small) 

500g Island Pasta potato gnocchi 

1 red onion, finely sliced 

1 red capsicum, seeds removed and finely chopped 

1 red peri-peri chilli, finely chopped 

10 sprigs of thyme, or oregano (optional) 

2 garlic cloves, finely chopped 

sea salt  

black pepper 

¼ cup extra virgin olive oil, plus extra for drizzling 

550g jar Nonna’s roasted tomatoes  

handful of basil leaves, torn, or flat-leaf parsley leaves, chopped 

finely grated Parmesan, to serve 

Pre-heat oven to 200°C (180°C fan-forced). Place the gnocchi, red onion, red capsicum, chilli and garlic in a roasting tray (about 30cm x 20cm). Drizzle over the olive oil and toss to coat well, then spread out evenly. Bake for 10 minutes, stir around to prevent vegetables ticking to the base of the tray, then bake for another 10-15 minutes, until the tops of gnocchi golden brown. Remove the tray from oven.  

Remove the lid from jar of ‘Nonna’s Roasted Tomatoes’ and using a small sharp knife insert into the contents and cut the tomatoes inside in a criss-crossing fashion to chop roughly. Pour the jar contents into the roasting tray, sprinkle with a teaspoon of sea salt and generous grind of pepper and gently stir to combine. Return the tray to the oven and bake for another 10 minutes, or until the mixture is heated through. 

Serve hot with fresh basil lor parsley leaves and freshly grated Parmesan sprinkled over. 

Recipe by Fiona Hammond, March 2025