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Roast tomato and mushroom gnocchi

Roast tomato and mushroom gnocchi in creamy gorgonzola



  • 400
    baby Rosa tomatoes
  • 4
    cloves garlic, finely chopped
  • 2
    medium onions cut in eighths
  • Milled black pepper
  • 25
  • 250
    mushrooms, cut in quarters
  • 500
  • 200-250g
    Gorgonzola (or any blue-veined cheese)
  • Olive oil for drizzling
  • 2
    200g baby Rosa tomatoes


I prefer to make this comforting dish in individual portions, but this is not essential. Prepare four oven-proof serving bowls. In each, place a quarter of each of the following: whole baby Rosa tomatoes; mushrooms; onions; and garlic. Drizzle with olive oil and put into the oven, preheated to 180º. Bake for 25-30 minutes. Cook the gnocchi in a pot of boiling water with a little salt and olive oil. For the creamy Gorgonzola sauce, break up the cheese into small pieces. With milk, add the cheese to a saucepan and melt. Add Gorgonzola sauce to the gnocchi and mix carefully (add more milk to the sauce if it is too thick, before adding sauce to gnocchi). Remove the roast vegetables from the oven; it should now be simmering in a thin broth. Carefully dish the gnocchi over the vegetables, leaving a space open in the middle for the vegetables to peek through. Garnish with black pepper. Enjoy with close friends and family and celebrate the goodness of life. 

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