Ñoquis crujientes al horno con pesto y guisantes

Ingredientes

• 1 pint cherry or grape tomatoes
• 3 tablespoons extra virgin olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 1 cup frozen peas
• 2/3 cup basil pesto
• 1/2 cup freshly grated Parmesan cheese

Preparación

1. 1

   Preheat your oven to 425°F (220°C) with a rack positioned in the center.

2. 2

   On a large, rimmed baking sheet, combine the uncooked shelf-stable gnocchi, cherry tomatoes, olive oil, garlic powder, onion powder, salt, and pepper. Toss everything together directly on the pan until evenly coated.

3. 3

   Spread the gnocchi mixture into a single, even layer. It is crucial not to overcrowd the pan to ensure the gnocchi roasts instead of steams. Use a second sheet pan if necessary.

4. 4

   Roast for 18-20 minutes, or until the gnocchi are golden-brown and slightly puffed, and the tomatoes have started to burst.

5. 5

   Carefully remove the sheet pan from the oven. Immediately scatter the frozen peas over the hot gnocchi and tomatoes; the residual heat will cook them.

6. 6

   Dollop the pesto over the pan and sprinkle with the grated Parmesan cheese. Gently toss everything together until the gnocchi and vegetables are coated and the cheese is slightly melted. Serve immediately.