Tomato and mozzarella gnocchi bake

• servings: 4 servings
• active time: 30 minutes
• total time: 1 hour 30 minutes

Ingredients

50g/1¾oz sun-dried tomatoes, roughly chopped, plus 1 tbsp oil from the jar

1 medium onion, roughly chopped

1 garlic clove, crushed

1 small bunch fresh basil

200g/7oz cherry tomatoes

400g/14oz tin chopped tomatoes

500g/1lb 2oz pack fresh gnocchi

150g/5½oz mozzarella ball

Directions

Preheat the oven 200C/180C Fan/Gas 6. Heat 1 tablespoon of the oil from the sun-dried tomato jar in a large, ovenproof frying pan, over medium heat. Add the onion and fry for 3–4 minutes until starting to soften, then add the garlic along with a pinch of salt. Fry for a further 1 minute.

Remove the stalks from the bunch of basil and finely chop (reserving the leaves for later). Add the chopped basil stalks to the pan along with the sun-dried tomatoes and fry for another 1 minute.

Add the cherry tomatoes and allow to cook for 2 minutes before pouring in the chopped tomatoes. Half fill the empty tin with water and add to the pan. Stir together and allow to simmer for 5 minutes.

Roughly chop half the basil leaves and stir through the tomato sauce along with the gnocchi and season with salt and pepper.

Tear the mozzarella into large chunks and scatter over the top of the gnocchi. Bake for 20–25 minutes until the mozzarella is melted and golden and the gnocchi is tender.

Serve straight to the table with the remaining whole basil leaves as garnish. Focaccia or garlic bread is ideal served alongside for dipping, if you like.