Cheesy Cherry Tomato & Ricotta Baked Pasta

• Meanwhile, halve snacking tomatoes. 
• Finely chop garlic. 
• Trim baby broccoli, halving any thicker stalks 
lengthways. 

• In a second large frying pan, heat a drizzle of 
olive oil over medium-high heat. 
• Cook snacking tomatoes, until slightly 
blistered, 4-5 minutes. 
• Add garlic and garlic & herb seasoning and 
cook until fragrant, 1 minute. 
• Stir in diced tomatoes with garlic & onion, a 
pinch of chilli flakes (if using) and the 
brown sugar until combined, 1-2 minutes.

• Meanwhile, preheat grill to high.
• Remove frying pan from heat and stir through 
half the ricotta, the salt and cooked gnocchi
until combined. Season with pepper. 
• Transfer pasta mixture to a baking dish 
and sprinkle with Cheddar cheese and 
remaining ricotta. 
• Grill until cheese is melted and golden, 
8-10 minutes. 

TIP: Grills cook fast, so keep an eye on the pasta!

• While pasta is baking, wipe out a frying pan and 
return to medium-high heat with a drizzle of 
olive oil. 
• Cook baby broccoli, until tender, 5-6 minutes. 
Transfer to a medium bowl and allow to 
cool slightly. 
• Once broccoli has cooled slightly, to the bowl, 
add spinach & rocket mix and balsamic 
vinaigrette dressing. Toss to combine. Season 
with salt and pepper to taste.