One Pan Tomato Basil Gnocchi

Shop bought gnocchi does not have to be boiled. Simmer it straight in the sauce and it releases starch as it goes, thickening everything around it. Twenty minutes, one pan, and the washing up is a single item.

1. 1

   Warm the olive oil in a wide ovenproof pan and cook the garlic gently for a minute until it smells sweet.

   For this step

   • 3 cloves garlic
   • 2 tbsp olive oil
2. 2

   Pour in the passata, add the sugar and a good pinch of salt, and simmer for 5 minutes so it loses its raw tinned taste.

   For this step

   • 1½ cups (400 g) passata or chopped tomatoes
   • ½ tsp (2 g) caster sugar
3. 3

   Tip in the gnocchi along with ⅓ cup of water. Stir, then simmer for 6 to 8 minutes until the gnocchi is tender and the sauce has thickened around it.

   For this step

   • 500 g shop bought potato gnocchi
4. 4

   Tear the mozzarella over the top and put the pan under a hot grill for 3 minutes until it blisters.

   For this step

   • 125 g mozzarella
5. 5

   Scatter over the basil and take the pan straight to the table.

   For this step

   • ½ cup basil leaves

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