for 2 person

Pesto

½ bunch	basil, roughly chopped
½ dl	water
¼ dl	olive oil
¼ tsp	salt
a little	pepper

Sheet pan gnocchi

300 g	gnocchi
150 g	different coloured cherry tomatoes
1 ½ tbsp	olive oil
¼ tsp	salt
a little	pepper

To serve

145 g	mini mozzarella balls, drained
100 g	different coloured cherry tomatoes, cut in half
½ bunch	basil, leaves torn off

How it's done

Pesto

Puree the basil, water and oil, season.

Sheet pan gnocchi

Mix the gnocchi with all the other ingredients up to and including the pepper on a baking tray.

To bake

Approx. 20 mins. in the lower half of an oven preheated to 220°C, remove.

To serve

Add the mozzarella and tomatoes to the tray, drizzle the pesto on top, garnish with the basil.

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