ROAST SUMMER VEGETABLE GNOCCHI

SERVES 1 8 SMARTPOINTS PER SERVING

150g 1 small cherry courgette, tomatoes trimmed and sliced 1 red onion, cut into thin wedges 2 garlic cloves, finely sliced Calorie-controlled cooking spray 50g drained tinned sweetcorn 150g fresh gnocchi 1 tbsp finely grated Parmesan Handful fresh basil leaves, finely chopped, plus extra, to serve PREHEAT the oven to 200c/fan 180c/ gas 6. Put the tomatoes, courgette, onion and garlic in a roasting tin, mist with cooking spray and season well. Roast for 25-30 minutes, until tender, adding the sweetcorn for the final 5 minutes of cooking time. Meanwhile, cook the gnocchi to pack instructions. Drain and put in a bowl with the roasted veg, half the Parmesan and the basil leaves. Toss to combine then transfer to a serving bowl. Serve, topped with the remaining Parmesan and extra basil leaves.