Gnocchi Pomodoro

THIS recipe is all about using up that leftover cheese in the fridge — and don’t be afraid of mixing types. Here I’ve added a bit of Stilton along with a little Cheddar, for a dramatic depth of flavour.

TO MAKE 1 PORTION

200g chopped tomatoes (from a 400g tin)

Handful of shop-bought gnocchi Handful of grated Cheddar A few small chunks of Stilton Salt and pepper 1 tsp dried oregano Olive oil

PREHEAT the oven to 180c/gas 4. Place the tomatoes and gnocchi in an ovenproof dish. Add some of the Cheddar and Stilton, then season with salt, pepper and oregano. Give it a little stir, then scatter over the rest of the cheese and drizzle with olive oil. Bake for about 35 minutes then serve.