Gnocchi with Roasted Tomatoes and Feta

first place 500g cherry tomatoes (or however many tomatoes you have, it doesn’t really matter) into a baking tray

then add 1 tsp italian-style herbs, a pinch of salt and black pepper, and drizzle over 2 tbsp olive oil before mixing everything together

then nestle 1 block of feta in the middle and place in 1 whole bulb of garlic with the top cut off

drizzle the feta and garlic with a little more olive oil

bake at 200°C (180°C fan) for 30–35 minutes until the tomatoes are bursting, the feta is soft, and the garlic is golden

when there’s about 10 minutes left, cook 500g gnocchi in salted boiling water until it floats to the top, then drain

squeeze the roasted garlic cloves out of the bulb into the tray

use a spoon or fork to mash the feta, garlic, and tomatoes together into a creamy sauce

add the cooked gnocchi straight into the tray and mix until fully coated

if the sauce is too thick, add a splash of pasta water

finish with fresh basil, extra black pepper, and a drizzle of olive oil before serving