Tomato & Pesto Gnocchi Bake

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180°C fan / 425°F.

Step 2

Drizzle 2 tablespoons of olive oil in an oven-proof pan approx. 26cm (10”) on a medium heat Fry the onion and garlic for 7-8 minutes.

Step 3

Add the 2 chopped peppers. Fry for 5 minutes.

Step 4

Stir in the chopped tomatoes and simmer for 5 minutes.

Step 5

Add the pesto, mixed herbs, gnocchi and pinches of salt and pepper. Stir, then remove the pan from the heat.

Step 6

Sprinkle over the grated parmesan. Bake for 15-20 minutes or until the gnocchi is cooked.

Step 7

Leave the gnocchi bake to rest for a few minutes, drizzle over a splash of olive oil and sprinkle over some freshly ground black pepper, and serve. Store in an air-tight container and refrigerate for up to 3-4 days or freeze for up to 2 months.