Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4

Ingredients:

  • 1 lb. gnocchi
  • 1 pt. grape tomatoes, halved
  • 1 or 2 zucchini
  • 1 white onion, roughly chopped
  • 4 whole garlic cloves
  • 1 Tb. fennel seeds
  • 2 Tb. olive oil
  • 1 Tb. water
  • Coarse kosher salt and fresh ground black pepper
  • 2-3 scallions, chopped
  • Mozzarella cheese, optional garnish

Directions:

  • 1

    Preheat oven to 420°F. Cut tomatoes in half lengthwise. Cut zucchini lengthwise then into ¼-inch slices. (Both are cut pan style).

  • 2

    In a large cast iron skillet, add tomatoes, zucchini, garlic, onion, fennel seeds and gnocchi. Drizzle with 1 tablespoon olive oil and 1 tablespoon water. Season with salt and pepper, and mix. Bake in the oven for 15 to 20 minutes, until the gnocchi has soaked in the juices and the vegetables are slightly browned.

  • 3

    Remove from oven and stir in chopped scallions and cheese. Season to taste with salt and pepper, and serve immediately!