Herb Gnocchi with Roasted Tomatoes

Preheat the oven to 140°C (approximately 285°F).

Rinse the tomatoes, cut in half, and place on a baking sheet cut side up. Drizzle with olive oil, season with salt and pepper, and sprinkle with sugar. Bake in the oven for 35 minutes.

Peel and finely grate the potatoes. Rinse and dry the herbs, then puree the leaves with the egg in a food processor. Mix the flour and the cornstarch. Mix the semolina, the herb-egg mixture, 1 teaspoon of salt, and 1 teaspoon of pepper into the potatoes. Add 2/3 of the flour mixture into the potatoes, and knead until a smooth dough forms that no longer sticks to your hands. If necessary, add more flour. Divide the dough into 2 cm (approximately 3/4 inch) thick rolls, cut into small pieces, and indent the gnocchi with the tines of a fork.

Increase the oven temperature to 200°C (approximately 400°F).

Sprinkle the pine nuts, parmesan cheese, and bread crumbs over the tomatoes. Roast for 10 minutes, until golden brown.

Add the gnocchi to a pot of boiling salted water, and let simmer for 5 minutes over low heat.