Crispy Gnocchi with Confit-ish Tomatoes

Ingredients

For the Tomatoes

• 2 pints cherry tomatoes or 10–12 plum tomatoes
• 2 shallot, thickly sliced
• 3–5 thyme sprigs
• ¾ cup olive oil
• 2 teaspoons brown sugar
• Salt & pepper
• 3 garlic cloves, finely minced
• ¼ cup chopped parsley

For the Gnocchi

• 2 tablespoons olive oil or butter
• 1 (500g) pack store-bought gnocchi
• 100g extra old white cheddar, crumbled

Directions

1. Heat your oven to 325ºF and prepare your tomatoes by coring, quartering, and removing the juicy pulp from the inside.
2. Add the tomatoes to a baking dish along with the shallots, thyme, oil, and brown sugar and season with salt and black pepper.
3. Roast in your oven for 1 hour and 15 minutes. As soon as you remove the tomatoes from the oven, remove the sprigs of thyme and stir in the minced garlic and parsley.
4. Meanwhile, heat a large non-stick skillet over medium heat. Add in the oil or melt in the butter and add in the uncooked gnocchi. Fry, stirring occasionally, for 10 minutes or until the gnocchi are golden, a little crisp, and chewy in the middle. Spoon over some of the tomatoes and oil and toss to combine.
5. Serve immediately with the cheddar cheese crumbled overtop.
6. Store leftover tomatoes covered in the fridge for up to 5 days.