Serves 6

Cooking Time: 20 minutes 

What you need:

• 2 cups baby tomatoes
• 3-4 garlic cloves, unpeeled
• 2 packages of 7.5 oz package of refrigerated gnocchi
• Olive oil
• Salt
• 1 pouch of Haven’s Kitchen Red Pepper Romesco
• 1 cup of fresh basil leaves, leaves cut in ribbons
• Parmesan cheese
• Lemon

How to Make it:

1. Preheat oven to 425. Add tomatoes, garlic, and gnocchi to a large baking dish. Toss with a glug of oil and a hefty pinch of salt.
2. Roast for 15 minutes, then remove garlic from skin and add it back to the gnocchi, along with about ¼ pouch of Romesco. Stir and return to the oven for another 15 minutes. Toss with the basil, Parmesan and a squeeze of lemon