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

Lay the gnocchi stuffed with tomato and mozzarella in a single layer on a baking sheet.
Add some Piccadilly tomato halves, taggiasca olives and oregano.
Roast at 180°C, about 15 minutes
Remove, top with grated mozzarella cheese, then continue roasting until the cheese is nicely melted.
Remove and serve hot.

Thanks to Maura Carniel