Butternut & Parmigiano Gnocchi Bake

• 500g fresh gnocchi
• 1 jar Isle of Wight Tomatoes Butternut & Parmigiano Reggiano Pasta Sauce
• 100g pancetta, diced
• 125g mozzarella, torn
• 30g Parmigiano Reggiano, finely grated
• Small handful fresh sage leaves
• 1 tbsp Extra Virgin Olive Oil

Preheat the oven to 200°C fan.

Heat the olive oil in an ovenproof frying pan over a medium-high heat. Add the sage leaves and fry until crisp, then remove and set aside.

Add the pancetta to the same pan and cook until golden and crisp. Remove and set aside.

Add the gnocchi to the pan of boiling water and cook for 6-8 minutes.

To a large, ovenproof dish, add the gnocchi, pour over the Isle of Wight Tomatoes Butternut & Parmigiano Reggiano Pasta Sauce, scatter over the pancetta, torn mozzarella and grated Parmigiano Reggiano.

Transfer to the oven and bake for 12–15 minutes, until the sauce is bubbling and the cheese is melted and golden.

Finish with the crispy sage and serve straight from the pan.