Summery gnocchi with roasted vine tomatoes

Name: summery gnocchi with roasted vine tomatoes
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 4 el traditional olive oil; 1 el balsamic vinegar; 500 g cherry tomatoes on the branch; 500 g Gnocchi; 200 g frozen broad beans freezer; 1 lemon cleaned up; 15 g fresh basil; 100 g Grana Padano cheese

Gnocchi with broad beans, balsamic vinegar and roasted tomatoes

Ingredients

Kitchen Stuff

1 baking dish (20 x 30)

Directions

Preheat the oven to 160 ºC.
Mix the oil, vinegar, pepper and possibly salt with the tomatoes. Put in the oven dish and roast the tomatoes for about 30 minutes in the oven.
In the meantime, heat the remaining oil in a frying pan and fry the gnocchi in 10 minutes until golden brown and crisp.
Fry the broad beans for the last 6 minutes. Grate the yellow skin of the lemon.
Carefully remove the tomatoes from the dish and keep separate.
Cut the basil leaves into strips.
Put the lemon zest, the moisture out of the baking dish and 2/3 of the basil at the gnocchi. Shovel.
Serve with the tomatoes, cheese and the rest of the basil.