Tray-baked ricotta gnocchi with capsicum and tomatoes

Step 1

Preheat the oven to 250°C and grease a large baking tray

Step 2

Toss oil, capsicum, onion and tomatoes on prepared tray and roast for 8 minutes or until starting to colour.

Step 3

Meanwhile, combine ricotta, flour and parmesan in a bowl. Divide into 4 portions and roll each portion into a 2cm-thick log. With a floured knife, slice into 3cm pieces. In 2 batches, add gnocchi to a saucepan of boiling water and cook for 2-3 minutes or until gnocchi floats. Remove with a slotted spoon and set aside.

Step 4

Remove capsicum mixture from oven. Heat oven grill to high.

Step 5

Scatter gnocchi and bocconcini over capsicum mixture, place on top shelf of oven and grill, checking regularly, for 3 minutes or until golden. Scatter with basil and ground black pepper, and drizzle with extra oil to serve.