Ingredients
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2 (17.5 oz) pkgs shelf-stable gnocchi
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2 pints cherry or grape tomatoes
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1/4 cup olive oil
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1 (5 oz) bag baby spinach
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1 (8 oz) container fresh mozzarella pearls, drained
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Basil leaves, to serve (optional)
Steps
1
Preheat oven to 425°F. Line a rimmed baking sheet with parchment. Separate the gnocchi into individual pieces and arrange on baking sheet. Add the tomatoes and drizzle with the oil. Season with salt and pepper. Bake 20–25 min., until tomatoes begin to burst and gnocchi are tender, stirring halfway through cook time.
2
Remove baking sheet from oven. Top with the spinach and stir to combine. Top with the mozzarella. Bake 5–10 min. more, until spinach has wilted and cheese has melted. Garnish with the basil, if desired. Serve immediately.
