- 1 lb. plum tomatoes, quartered
- 1-2 garlic cloves, crushed and cut into coarse pieces
- Kosher salt and black pepper
- ½ teaspoon dry chili pepper flakes
- Extra virgin olive oil
- 1 tablespoon cooking fat of your choice
- 1 package (17.5 oz.) dried gnocchi
- ½ cup grated Italian cheese - I used a combination of Asiago and mozzarella
Preheat the oven to 450° F.
Place the tomato pieces in a large mixing bowl. Add the garlic, salt, and pepper. Drizzle a generous amount, 3-6 tablespoons, of quality extra virgin olive into the bowl; toss to coat.
Transfer the tomatoes to a baking sheet with a rim. Spread the tomatoes in one single layer, cut side up.
Roast in the preheated oven for 30 to 35 minutes or until the tomatoes have collapsed to your desired doneness. Stir them together to break up the pieces.
While the tomatoes roast, heat the cooking fat of your choice (I used additional extra virgin olive oil, but bacon fat is also lovely) in a large, ovenproof sauté pan over medium-high heat. Add the dried gnocchi, breaking it apart as you add it to the pan. Sauté, stirring often, until the gnocchi is browned on the outside, soft on the inside, and heated throughout.
Add the roasted tomatoes to the pan with the gnocchi and lower the heat to medium-low. Stir until well combined and heated through. Sprinkle the top evenly with the grated cheese and place the skillet under the broiler for 2-3 minutes or until the cheese is melted and bubbly. Serve hot.
- Yields: 4-6 servings
- Preparation Time: 45 minutes