Tomato & Mozzarella Grilled Gnocchi

Prep: 15 mins

Cook: 20 mins

This speedy supper delivers maximum comfort for minimal effort. Tender pillows of gnocchi are bubbled in a rich, homemade tomato sauce, topped with fresh mozzarella and grilled till golden. Paired with a salad of lemon-dressed carrot ribbons for a bit of zing and crunch.

This recipe is a:

See this week's box.

678 kcal
(per portion)

Ingredients you'll need

1 onion
2 garlic cloves
1 tsp dried oregano
400g tin of cherry tomatoes
A handful of rosemary, leaves only
2 carrots
1 lemon
400g gnocchi
125g mozzarella

From your kitchen

2 tbsp olive oil
Sea salt
Freshly ground pepper

Step by step this way

1.
Peel and finely chop the onion. Peel and crush or finely chop the garlic cloves. Pick the rosemary leaves and finely chop them. Pour 1 tbsp oil into a pan and bring to a medium heat.
2.
Slide the onions and garlic into the pan. Sprinkle in 1 tsp dried oregano, the chopped rosemary and a pinch of salt and pepper. Fry for 5 mins, stirring occasionally, till softened.
3.
Pour the tinned cherry tomatoes into the pan. Bring to the boil, then reduce the heat to a gentle simmer and cook for 10 mins.
4.
Meanwhile, make the carrot ribbon salad. Trim and peel the carrots, then use a vegetable peeler to create ribbons. When you get to the middles, thinly chop the remaining carrot. Slide into a bowl. Squeeze the lemon juice into a separate small bowl, and whisk in 1 tbsp oil and a little salt and pepper to form a dressing.
5.
Preheat your grill to medium-high. Stir the gnocchi into the tomato sauce till evenly coated, then pour everything into an ovenproof dish. Tear the mozzarella into rough chunks and dot on top. Grind over a little black pepper and slide under the grill. Cook for 5 mins, till the cheese is golden and the sauce is bubbling.
6.
Toss the carrot ribbons with the lemon dressing and serve with the golden grilled gnocchi.

This recipe is from

See this week's box