Gnocchi stuffed with tomato and mozzarella with oven roasted Piccadilly tomatoes and taggiasca olives

<p>Lay the gnocchi stuffed with tomato and mozzarella in a single layer on a baking sheet.<br /> Add some Piccadilly tomato halves, taggiasca olives and oregano.<br /> Roast at 180°C, about 15 minutes<br /> Remove, top with grated mozzarella cheese, then continue roasting until the cheese is nicely melted.<br /> Remove and serve hot.</p> <p>Thanks to <a aria-label="undefined (apri in una nuova scheda)"><strong>Maura Carniel</strong></a></p> <p><img class="alignnone wp-image-5984 size-full" src="https://www.mammaemma.it/wp-content/uploads/2020/05/idee-alternativa-ricette-sugo-pomodoro.jpg" alt="" width="800" height="533" /></p>