Roasted Tomato Cream Gnocchi

• 1 pt. cherry tomatoes, halved
• 1 cup diced leeks
• 2 tsp. olive oil
• kosher salt and pepper to taste
• 3/4 cup heavy cream
• 1/4 cup dry sherry
• 1 lb. gnocchi, cooked
• 1 cup California Ripe Olives, halved
• 1 cup blanched green beans

Preparation

1 Toss cherry tomatoes and leeks in 2 teaspoons of olive oil.
2  Season with salt and pepper to taste and pour in one even layer onto a baking sheet.
3 Roast in a 375°F oven for 25-30 minutes until lightly browned.
4 Heat cream and sherry in a large sauté pan over medium heat for 2-3 minutes.
5  Toss in roasted tomatoes, leeks, gnocchi, California Ripe Olives and green beans and cook until heated through.

Source: California Olive