Tomato, spinach and Mozzarella gnocchi

• porsi: 2

Bahan-bahan

2 tbsp olive oil

1 x 400g pack of fresh gnocchi

1 onion, chopped

1 red pepper, deseeded and chopped

3 garlic cloves, crushed

Pinch of dried chilli flakes

1 tsp dried oregano

Salt and black pepper

1 x 400g tin of chopped tomatoes

1 tbsp balsamic vinegar

Pinch of sugar

3 tbsp mascarpone

1 x 200g bag of baby spinach

100g Mozzarella, grated

Handful of fresh basil leaves

To serve:

Garlic bread

Petunjuk

1 Heat half of the olive oil in a large, ovenproof pan over a medium-high heat. Cook the gnocchi for 4-5 minutes until lightly golden on both sides, then transfer to a plate and set aside.

2 Return the pan to a medium heat and add the remaining oil. Cook the onion and pepper for 5-6 minutes until softened, then add the garlic, chilli flakes and oregano and cook for one minute longer. Season with salt and black pepper.

3 Add the tinned tomatoes, balsamic, sugar and mascarpone and bring to a simmer. Add the gnocchi and allow to bubble gently for 10-12 minutes until the sauce has thickened.

4 Stir in the spinach and allow to wilt for 2-3 minutes. Taste the sauce and add extra seasoning as needed. Meanwhile, turn the grill on to a high heat.

5 Scatter the Mozzarella over the top. Place the pan under the hot grill for five minutes or until the cheese is bubbling and golden. Serve topped with fresh basil leaves, with some garlic bread on the side.