Isle of Wight Tomatoes Baked Gnocchi with Mozzarella

Prep: 10 minutes; Cook: 25 minutes

• 2 x 400g IOW Tomatoes Pizzaiola Sauce
• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 500g fresh gnocchi
• 125g mozzarella ball, into chunks
• small bunch of basil, torn

Heat the oil in a medium pan over a medium heat

Fry the onion and garlic for 8-10 mins until soft and then add the Pizzaiola sauce. Bring to a simmer, then add the gnocchi and cook for 8 mins, stirring often, until soft.

Heat the grill to high.

Stir 3/4 of the mozzarella and most of the basil through the gnocchi. Pour the mixture into a baking dish. Top with the remaining mozzarella, then grill for 3 mins, or until the cheese is melted and golden. Season and scatter over the remaining basil.

Serving suggestion - works beautifully with a fresh, green salad.