Gnocchi with oven roasted capsicum & tomato sauce

Serves: 4
Ingredients:
3 roma tomatoes, quartered
2 red capsicums, seeds removed, cut into chunks
3 garlic cloves, unpeeled
2 tbsp olive oil
1 tbsp brown sugar
1 tbsp balsamic vinegar
500 g potato gnocchi
2 cups rocket leaves
1/2 cup (65g) crumbled feta

Method:
1. Pre-heat oven to 200 degrees
2. Toss tomato, capsicum, garlic, oil and sugar in a large roasting pan. Season and roast for 35-40 mins until the vegetables soften. Cool slighlty and squeeze garlic from the skins.
3. Whiz the tomatoes and capsicums in a food processor and add the balsamic vinegar. Process to form a thick coarse sauce.
4. Meanwhile, cook gnocchi in boiling water according to packet instructions.
5. Drain gnocchi, then toss with the sauce and most of the rocket.
6. Divide the gnocchi among bowls, season, scatter with feta and remaining rocket, then serve.