Creamy tomato & mascarpone gnocchi

This comforting, veg-packed dish can be on the table in just 25 minutes.

SERVES 2 PREP 10 mins COOK 15 mins EASY

1 tbsp olive oil

1 small head of broccoli, stalk and

lorets roughly chopped

1 red chilli, inely chopped,

deseeded if you like

2 garlic cloves, inely sliced 200g fresh cherry tomatoes, halved 300g chilled gnocchi

25g mascarpone small handful of basil, leaves picked

1 Heat the oil in a large, deep frying pan over a medium heat and fry the broccoli for 5 mins until golden brown. Mix in the chilli, garlic and tomatoes. Gently fry for a further 5 mins, until the tomatoes burst.

2 Tip in the gnocchi and cook for 2-3 mins until tender and hot. Stir in the mascarpone and season to taste with lots of black pepper. Scatter with basil leaves to serve.

GOOD TO KNOW healthy • low cal • folate • ibre • vit c • 2 of 5-a-day

PER SERVING 444 kcals • fat 13g • saturates 5g • carbs 61g • sugars 8g • ibre 12g • protein 14g • salt 0.5g