Roasted Gnocchi with Garden Tomatoes, Corn and Halloumi
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Roasted Gnocchi with Garden Tomatoes, Corn and Halloumi

Plat principal Végétarienne Du potager Rapide Recette facile
Prep time
15 minutes
Cook time
25 minutes
Servings
4 servings

Roasted Gnocchi with Garden Tomatoes, Corn and Halloumi

Préparation 15 minutes min
Cuisson 25 minutes min
Portions 4 servings

Ingrédients

500 g refrigerated or shelf-stable potato gnocchi

500 g cherry tomatoes or garden tomatoes, cut into 3 cm pieces

250 g fresh corn kernels, from about 2 cobs

200 g halloumi, cut into 2 cm cubes

2 garlic cloves, thinly sliced

60 mL olive oil, divided

2 mL smoked paprika

1 mL red pepper flakes, optional

2 mL salt

Black pepper, to taste

20 g fresh basil leaves

15 g fresh chives, chopped

15 mL apple cider vinegar

5 mL maple syrup

15 mL water

Préparation

1. Position a rack in the centre of the oven and preheat to 220°C. Line a large rimmed baking sheet with parchment paper.

2. Add the gnocchi, tomatoes, corn, halloumi and garlic to the baking sheet. Drizzle with 30 mL oil, then add the smoked paprika, red pepper flakes, salt and black pepper. Toss and spread into a single layer.

3. Roast for 15 minutes. Gently stir and press a few tomatoes with the back of a spoon to release their juices. Roast for another 8 to 10 minutes, until the gnocchi and halloumi are golden.

4. Meanwhile, finely chop the basil and chives. Mix with the vinegar, maple syrup, water and remaining 30 mL oil.

5. Drizzle half the herb dressing over the hot gnocchi and toss gently. Divide among four plates, finish with the remaining dressing and serve immediately.