Gnocchi with plum tomatoes

SERVES 4 PREP 5 mins COOK 10 mins EASY V

2 x 400g cans Napolina Peeled

Plum Tomatoes

500g Napolina Gnocchi

3 tbsp Napolina Extra Virgin Olive Oil 2 garlic cloves, crushed small handful of basil leaves,

roughly torn parmesan or vegetarian alternative,

grated, to serve

Drain the tomatoes, reserving the juice from the cans, then quarter each one lengthways. Bring a large pan of salted water to the boil over a medium heat, then add the gnocchi. In a separate pan, warm the olive oil over a high heat, then add the garlic and fry for 1 min. Add the tomato slices, a little salt, most of the basil plus a ladle of pasta water (approx. 100ml), then fry for 30 seconds. Lower the heat and cook gently for a further 4 mins.

Once the gnocchi starts to float to the top of the pan, use a slotted spoon to carefully remove it and add to the tomato mixture, coating it in the sauce. To serve, sprinkle with grated parmesan, the remaining basil and the extra olive oil. Season to taste.

PER SERVING 333 kcals · fat 9g saturates 1.3g

· · carbs 53.7g sugars 5.6g fibre 4.1g protein · · · 7.2g salt 1.64g

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