Gnocchi Bake

Well, this was easy, and cherry tomatoes in a can, that was a first for me. I didn't know they existed. And in the words of the Good Housekeeping cookbook, 'This is made in the time it would take to heat a ready made pizza'. A lot nicer too. 

Ingredients
Serves 4

750g gnocchi
3 tbsp mascarpone
400g tin cherry tomatoes
½ tbsp sun-dried tomato purée (I used normal purée)
1 spring onion, thinly sliced
½ garlic clove, finely chopped (I didn't use this)
125g ball buffalo mozzarella, torn into pieces
Large handful rocket (I sprinkled some curled parsley on, in the absence of rocket)

Method

Preheat grill to medium. Bring a large pan of salted water to the boil. Add the gnocchi and cook for 3-4 mins or until they bob to the surface. Drain and tip into a large bowl.
Stir through the mascarpone, tomatoes, tomato purée, spring onion and garlic. Check the seasoning, then empty the mix into a 2 litre ovenproof casserole dish. Dot over the mozzarella, then grill for 5min until piping hot and golden. Top with rocket and serve.

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