Gnocchi with fresh tomato sauce

Serves: 4

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Total Time: 95

Prep Time: 45

Cook Time: 50

• 12  plum tomatoes, halved
• 4  garlic cloves, crushed
• grated zest of ½ lemon
• 1 large bunch of fresh basil, roughly torn
• 3 tablespoon(s) olive oil
• 500 gram(s) (1lb 2oz) packet gnocchi
• 2 tablespoon(s) tomato purée
• 150 gram(s) (5oz) packet mozzarella, drained and sliced
• 25 gram(s) (1oz) Parmesan, grated

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.
5. 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.

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