You'll need:
2 packs of potato gnocchi
One bottle passata,
Plenty of garlic (to taste, we like A LOT, but around four cloves is a good place to start), finely chopped
Some good quality pesto
Two mozzarella balls, diced into centimetre cubes, maybe a little bigger.
What you do:
Gently fry the garlic in some olive oil for a few minutes, then add the passata and simmer for about five minutes. It's very spitty so you'll need a lid. Add in a good big dollop of pesto, I usually use half to two thirds of the jar. Stir and simmer.
Meanwhile, boil up some salted water in a big pan. Add the gnocchi. When the gnocchi start to float to the top, drain and add to the tomato mixture. Stir until everything's nicely coated, then pour into an oven dish. Sprinkle over your mozzarella cubes and bake at 180 until cheese is melted.
This is one of my favourite dinners along with some fresh salad (still like to get those veggies into the little guy!), and it's so so easy and quick for those tired nights.
Enjoy!
