Crispy gnocchi, burst tomatoes, molten mozzarella, lemony greens

$4.51/servingat the cheapest of your stores this week · 6 ingredients on sale

Ingredients

• gnocchi (shelf-stable pack)500 g
• cherry tomato1 pint
• red onion1 ea
• olive oil4 tbsp
• fresh mozzarella125 g
• basila handful
• garlic powder1 tsp
• spring mix3 handfuls
• lemon½

Method

1Prep

• •Heat the oven to 425F.
• •Break apart any stuck gnocchi with your hands.
• •Cut the onion into wedges.
• •Tear the mozzarella into pieces.

2Roast

• •On a large sheet pan, toss the gnocchi, cherry tomatoes and onion with 3 tbsp of the olive oil, the garlic powder and a pinch of salt.
• •Spread everything in a single layer.
• •Roast 20 minutes, tossing once, until the gnocchi are golden and crisp and the cherry tomatoes have burst.

3Melt & finish

• •Top with the mozzarella and broil 2 minutes until molten with browned spots.
• •Tear the basil over the top.

4Plate

• •Dress the greens with the remaining 1 tbsp olive oil, a squeeze of lemon and a pinch of salt.
• •Scoop the pan onto plates and set the salad beside.