Gnocchi with fresh tomato sauce

Method

1. Preheat the oven to gas mark 6/200°C/400°F. Place the tomatoes, cut side up, in a large roasting tin. Sprinkle the garlic, lemon zest, half the basil and the oil over the tomatoes. Roast for 30-35 minutes or until lightly charred.

2. Cook the gnocchi in a saucepan of boiling water, according to packet instructions. When cooked, remove with a slotted spoon and keep warm.

3. Mash the tomatoes to make a rough sauce. Add the tomato purée, the remaining basil and season with salt and pepper.

4. Add the drained gnocchi to the tomato sauce and transfer to a heatproof dish. Top with the mozzarella slices and sprinkle with the Parmesan. Cook for 15-20 minutes until piping hot and the cheese has melted.

TIPS
For a good short-cut, make up double quantities of the tomato sauce and freeze. This sauce can also be served with pasta or grilled chicken.