Roasted gnocchi caprese bake

Step 1: Preheat the oven

Preheat your oven to 200°C (fan) / 220°C conventional / 425°F.

Step 2: Cook the gnocchi

Bring a large pot of salted water to a boil. Add 500g gnocchi (500 g) and cook for 3-4 minutes, or until the gnocchi float to the surface. Drain, then drizzle with a little extra virgin olive oil, season with salt and pepper (2 peppers), and toss to coat.

(If using fresh gnocchi (500 g), you can skip the boiling and go straight to roasting.).

Step 4: Assemble the tray

Spread the gnocchi (500 g) evenly on a large baking tray. Dot the cherry tomatoes (400 g) and sliced bell peppers (2 peppers) around the tray. Drizzle generously with olive oil, season with salt and pepper, and tear over some fresh basil leaves.

Step 5: Roast

Place the tray in the hot oven for 15-20 minutes, until the tomatoes (400 g) burst, the peppers (2 peppers) soften, and the gnocchi (500 g) start to turn golden and crisp in places.

Step 6: Make the balsamic glaze (optional)

While the tray is roasting, pour 120ml of balsamic vinegar (120 ml) into a small saucepan. Bring to a boil over high heat, then reduce to a simmer. Cook until it's reduced by half and has a glaze-like consistency. Set aside to cool slightly.

(Alternatively, use store-bought balsamic glaze or simply drizzle balsamic vinegar (120 ml) directly over the tray while roasting.).

Step 8: Add Mozzarella

Once the gnocchi (500 g) and veg are roasted, remove the tray from the oven. Tear 2 balls of mozzarella (2 mozzarella) into chunks and scatter over the tray. Return to the oven for 5 minutes, until the mozzarella is just starting to melt.

Step 9: Finish and serve

Drizzle the roasted gnocchi (500 g) with the balsamic glaze and scatter over a few more fresh basil leaves. Serve straight from the tray for a relaxed meal, or plate up into individual bowls.