Gnocchi with Roasted Grape Tomatoes, Basil, Parmesan & Balsamic

Directions

1. Set the oven to 425°F and line up a baking sheet.
2. Rinse the grape tomatoes and pat dry, then spread them on the sheet and dot with garlic.
3. Drizzle with oil, sprinkle with salt and crushed red pepper, and toss to coat; spread into an even layer.
4. Roast on the middle rack, stirring halfway, until tomatoes burst and brown in spots, about 20–25 minutes.
5. While the tomatoes roast, bring a few inches of water to a boil in a medium saucepan and season it with salt.
6. Add the gnocchi to the boiling water and cook until they float to the surface, about 3 minutes; drain and set aside.
7. Using a peeler, shave parmesan into curls and reserve half for garnish; crumble the rest as you go.
8. Rinse and dry the basil, roll leaves together, slice into ribbons, and mix half with the parmesan; reserve the rest.
9. When the tomatoes are done, add the drained gnocchi, parmesan curls, and basil ribbons to the baking sheet along with a splash of balsamic vinegar; gently toss to combine and heat through.
10. To serve, divide the gnocchi and tomatoes, top with the remaining parmesan and basil, and finish with a light drizzle of olive oil.