- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 red pepper, deseeded and finely chopped
- 1 garlic clove, crushed
- 400g can chopped tomatoes
- 500g pack gnocchi
An Italian dumpling made with semolina, flour, potatoes or ricotta and spinach cooked and eaten…
- handful basil leaves, torn
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- half a 125g ball mozzarella, torn into chunks
Heat grill to high. Heat the oil in a large frying pan, then soften the onion and pepper for 5 mins. Stir in the garlic, fry for 1 min, tip in the tomatoes and gnocchi, then bring to a simmer. Bubble for 10-15 mins, stirring occasionally, until the gnocchi is soft and the sauce has thickened. Season, stir through the basil, then transfer to a large ovenproof dish.
Scatter with the mozzarella, then grill for 5-6 mins until the cheese is bubbling and golden.
You can freeze the bake for up to a month – just defrost and bake in a medium oven for 20-30 mins until piping hot.