- 1 onion
- 1 red pepper
- 100g mozzarella
- A handful of basil
- 1 tbsp Italian herb blend
- 330ml cherry tomato passata
- 400g gnocchi
- 1 tbsp olive oil
- Sea salt
- Freshly ground pepper
- A pinch of sugar (optional)
- 1.
Peel and finely chop the onion. Halve the pepper, scoop out the seeds and white pith, then roughly chop the pepper. Preheat your grill to high.
- 2.
Set a pan on a medium heat and add 1 tbsp olive oil. Add the veg and season with a pinch of pepper (the Italian herb blend contains salt, so you may not need to add extra). Pop a lid on the pan. Fry, stirring occasionally, for 8-10 mins till the veg are glossy and starting to soften.
- 3.
Meanwhile, preheat your grill to high. Drain the mozzarella and tear it into small pieces. Pick the basil leaves off their stalks and tear any larger leaves in half. Roughly chop the olives.
- 4.
Stir the Italian herb blend and olives into the veg and cook, stirring, for 1 min till the pan smells aromatic.
- 5.
Pour the cherry tomato passata into the pan. Tip in the gnocchi and stir well to mix. Bring to the boil, then turn the heat down and simmer for 4-5 mins.
- 6.
Stir half the basil into the tomato sauce. Taste and add a pinch more salt and pepper, if needed, or add a pinch of sugar, if liked (see our tip).
- 7.
Stir half the basil into the tomato sauce. Taste and add a pinch more salt and pepper, if needed, or add a pinch of sugar, if liked (see our tip).
- 8.
Transfer the gnocchi and sauce to a heatproof dish. Scatter over the mozzarella. Slide under the grill and cook for 4-5 mins until golden and bubbling. Serve the gratin garnished with the remaining basil leaves.
- Tip
Love Your Leftovers: You can store any leftover gratin in the fridge in an airtight container for up to 3 days. Reheat in the microwave, or in the oven with a splash of stock and covered with some foil, till piping hot.
- Tip
Perfect Seasoning: How much salt and pepper you use in your cooking is entirely up to you. If you’re adding salt or pepper, it helps to add a little at every stage of cooking, rather than seasoning at the end. Using a little as you cook means you typically add less salt and pepper than you would if you added it all at the end. When you do add extra salt and pepper at the end, stir it in and let the sauce sit for at least 30 secs before tasting again – this gives the seasoning time to mingle with the other flavours. Tomato-based sauces often also benefit from a small pinch of sugar, which can help mellow the tomatoes’ acidity.