- 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 1 tbsp olive oil in a large frying pan, then soften 1 chopped onion and 1 finely chopped red pepper for 5 mins.
Stir in 1 crushed garlic clove, fry for 1 min, tip in 400g chopped tomatoes and 500g 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 a handful of torn basil leaves, then transfer to a large ovenproof dish.
Scatter with torn chunks of half a 125g mozzarella ball, then grill for 5-6 mins until the cheese is bubbling and golden.
TipYou can freeze the bake for up to a month – just defrost and bake in a medium oven for 20-30 mins until piping hot.