Potato gnocchi with slow roasted tomatoes and pesto

Ingredients:
A packet of Noosa Gnocchi Potato Gnocchi
A large handful of cherry tomatoes
A jar of store bought or homemade pesto
Fresh basil
Olive oil
Parmesan cheese (optional)

Method:
Heat oven to 160 degrees and line an oven tray with baking paper. Place whole cherry tomatoes on the tray with salt and olive oil. Cook low and slow for about 30 minutes or until the tomatoes are soft and jammy.

While your tomatoes are cooking. Cook your gnocchi as per the instructions. Once cooked, mix through your pesto so the gnocchi is evenly coated and drizzle with more olive oil. Remove your tomatoes from the oven and toss them gently through the gnocchi.

Garnish with fresh basil and Parmesan cheese to taste!