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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    Stir in 1 crushed garlic clove, fry for 1 min, tip in 400g chopped tomatoes and 500g gnocchi, then bring to a simmer.

  • STEP 3

    Bubble for 10-15 mins, stirring occasionally, until the gnocchi is soft and the sauce has thickened.

  • STEP 4

    Season, stir through a handful of torn basil leaves, then transfer to a large ovenproof dish.

  • STEP 5

    Scatter with torn chunks of half a 125g mozzarella ball, then grill for 5-6 mins until the cheese is bubbling and golden.

RECIPE TIPS
TIP

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.

Recipe from Good Food magazine, September 2008

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