Small bunch of fresh oregano, leaves picked, half chopped
8 sunblush tomatoes
Preheat the oven to 220°C/fan200°C/gas 7. Roast the vegetables for 20 minutes in the oven until tender.
Meanwhile, cook the gnocchi in a pan of boiling water for 4 minutes. Drain, then return to the pan with the cheese sauce. Stir and bring to a simmer. Stir in the chopped oregano leaves and the roasted vegetables.
Preheat the grill to high. Season the gnocchi mixture, then pour into a baking dish and top with the sunblush tomatoes. Grill for 5 minutes and serve scattered with the whole oregano leaves.