Ingredients:

• 1/4 cup OLEA's Tuscan Herb Infused Olive Oil
• 2 Tbsp OLEA's Neapolitan Herb Dark Balsamic
• 1 package of gnocchi
• 1 pint of cherry tomatoes
• 1 small red onion, diced
• 2-3 cloves garlic, quartered length-wise
• 1 red pepper, diced
• 4-6 mushrooms, sliced
• 200 g bocconcini medallions OR room temperature burrata
• Fresh basil, chopped

• Fresh parmesan, grated

Directions:

1. Preheat oven to 350F. In a large bowl, toss gnocchi and vegetables with the Tuscan herb olive oil and Neapolitan herb balsamic. Spread evenly on a baking sheet. Bake for 25-30 mins, tossing about every 10 mins, until vegetables are softening and beginning to brown on the edges.

2. If using bocconcini, remove pan from oven and place slices evenly over the cooked gnocchi and vegetables. Set oven to broil (high) and broil until cheese is melted (keep you eye on it, it can burn fast!), about 3 mins.

3. Serve with a sprinkling of fresh basil and parmesan.

4. *if using burrata, serve the gnocchi and gently tear it, placing it on top then garnish with basil and parmesan.

Recipe Adapted From: Nelson Olive Oil