• Method

Method:

  1. Saute the onion and garlic in 1 tbsp of olive oil until softened.
  2. Add the chopped tomatoes, tomato puree, sugar and wine, then cook at a gentle simmer for 15- 20 minutes until thickened. Once the sauce is ready stir in the basil and season to taste.
  3. While the sauce is cooking, fry the gnocchi in a non-stick pan with a little olive oil until you have little golden nuggets of potato.
  4. Heat the oven to 200c/180c fan/400f/gas mark 6.
  5. Make the crumble. Add the flour, oats, butter, salt and pepper to a bowl and rub them together with your fingertips until they form into a crumble. Mix in the cheese.
  6. Mix the gnocchi into the tomato sauce, the pour it into one large or 4 small ovenproof dishes, top with the crumble mixture and bake for 15 minutes until the crumble is crisp and golden.

 

Tomato Gnocchi Bake with a Cheesey Crumble Topping copy

 

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