Tomato Sauce

  • 600g fresh gnocchi
  • 1.5 tbsp marscepone cheese (philadelphia also works)
  • 200g mushrooms
  • 1 x 400g tins chopped tomatoes
  • 150g mozarella (pre-grated if possible)
  • 1 tbsp olive oil


  • STEP 1
    Add the gnocchi to boiling water and cook for 1 min until slightly softened. Drain and set aside.
  • STEP 2
    Heat the oil in a pan. Add the mushrooms and cook for about 5 minutes. Add the tin of tomatoes and let simmer for 10 minutes until slightly thickened.
  • STEP 3
    Stir the mascepone/philedelphia through the sauce to thicken it. Add the gnocchi and sauce to a deep baking dish and stir until the sauce is evenly distributed. Scatter over the mozzarella (if not using pre-grated mozzarella, press with kitchen roll to remove excess moisture).
  • STEP 4
    Bake for 20-30 minutes until golden on top. Serve warm.

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