Fill and boil your kettle. Peel and finely chop the red onion. halve the pepper, scoop out the seeds and white pith, then roughly chop it. Set a deep frying pan on a medium heat, add 1 tbsp olive oil and the chopped veg. Season with salt and pepper and fry, stirring, for 5 mins till glossy.

While the veg fry, fill a pan with hot water from the kettle and set it on a high heat to come back to the boil. Peel and grate or crush the garlic. Finely grate the zest from the lemon. Pick the oregano leaves off the stalks.

Stir the garlic, lemon zest and half the oregano leaves into the frying pan. Cook and stir for 1 min. Pour in the cherry tomato passata. Bring to a bubble, then turn the ehat down and simmer for 3-4 mins. Heat your grill to high.

Meanwhile, when the water in the pan is boiling, add the gnocchi. Simmer for 3-4 mins till it bobs to the surface. Drain well.

Take the tomato sauce off the heat and add a squeeze of lemon juice. Taste and add a pinch more salt and pepper if you think it needs it. If your frying pan can go under the grill, add the gnocchi to the pan and gently stir to coat in the sauce. Crumble over the feta, then slide under the grill for 3-4 mins till golden. Alternatively, tip the gnocchi into a heatproof dish, pour over the sauce then top with the feta and grill.

Spoon the gnocchi gratin into warm bowls and serve, garnished with the remaining oregano leaves.