Quick Easy & GNOCCHI

GNOCCHI POMODORO

Serves 2

1. In a large pan, gently cook 1 finely chopped onion in 2 tbsp olive oil for 10 mins.

2. Add 2 crushed garlic cloves and the finely chopped stalks from 1 bunch of basil.

3. Add 400g can of chopped tomatoes, 75ml white wine and simmer for 10 mins. Add 200g cherry tomatoes for 5 mins. Stir in 1 tbsp extra virgin olive oil and nearly all the basil leaves.

4. In a large pan of salted, boiling water, cook 400g fresh gnocchi until all the pieces float (about 1 min). Drain. Stir into the tomato sauce.

5. Divide between 2 plates. Drizzle with 2 tbsp extra virgin olive oil and scatter with remaining basil leaves.

GNOCCHI PESTO

Serves 2

1. In a medium-sized frying pan with a lid, gently cook 1 finely sliced leek in 15g unsalted butter for 3 mins.

2. Add 150ml hot vegetable stock and 200g frozen peas for 3 mins. Remove from heat and cover with lid.

3. In a large pan of boiling water, cook 400g fresh gnocchi until all the pieces float up to the surface. This should take about 1 min. When they do, drain and return the gnocchi to the empty pan.

4. Tip the pea mixture into the gnocchi. Stir in 50g fresh pesto to coat the gnocchi. Divide between two warm bowls.