This full-bodied, dry red wine from Italy has a very high tannin content. Its intense aromas of truffles, licorice, resin, and incense complement this Italian dish very well.
Grease baking dish with some butter. Wash and halve cherry tomatoes. Lay tomatoes onto the baking dish cut side-up. Peel and halve garlic cloves. Add to the baking dish. Season generously with salt and pepper. Finally, drizzle with honey and some oil. Bake in the oven at 190°C/ 375°F with top heat for approx. 30 min.
Meanwhile, melt butter in a frying pan. Fry gnocchi until lightly golden.
Add fried gnocchi to the baking dish with the tomatoes. Tear mozzarella into small pieces and add to the baking dish. Mix well and spread out evenly. Distribute basil and grate parmesan onto the baking dish. Return to the oven and bake at 190°C/ 375°F with top heat for approx.10 more min. Remove from oven and enjoy!