BAKED ANTIPASTI GNOCCHI

• porce: 2

Ingredience

Olive oil

500g fresh gnocchi

100g artichoke hearts in oil, drained

50g black olives, pitted

100g cherry tomatoes, halved

1 x 125g ball of fresh Mozzarella, torn

30g Parmesan (or vegetarian altemative), grated

Black pepper

Handful of fresh basil leaves

To serve:

Basil pesto

Pokyny

1 Preheat the oven to 200°C/180°C fan/gas mark 6. Lightly grease a baking dish with olive oil.

2 Bring a large pan of salted water to a boil over a high heat and cook the gnocchi for two minutes, then drain well and transfer into the prepared baking dish.

3 Scatter over the artichoke hearts, olives and cherry tomatoes. Top with the torn Mozzarella and grated Parmesan. Season with black pepper, then bake for 10-15 minutesuntil golden and bubbling.

4 Scatter overthe•basil leaves. Drizzle with olive oil, then serve with some basil pesto.