It’s been one of those days where it’s too hard to get to the shops with two little ones in tow. Windy and cold and wet outside. Very. To be fair, one of those littles ones is (reluctantly) potty training and the other one weaning and teething, so I have my hands full at the mo’. Yes, I am looking for your sympathy! I did however manage a visit to an indoor play centre this morning – favourite go-to for any lazy parent on a wet day – but other than that it’s been a Nanny McTelly day today I’m afraid. We had very little fresh things in for dinner. But we did have a few cupboard / fridge standbys though, hence this recipe…
It’s super quick, very easy, filling, tasty, all in all – rather nice. I know that’s probably not the world’s greatest sell, but on days like today then I for one am quite proud that I managed to rustle up something ‘rather nice’. The only other alternative on days like today is Dominos Two for Tuesday. So… Well. Done. Me.
Serves: 4 people
Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes
1 x 400g tin of chopped tomatoes, whizzed in food processor (or passata which is the same thing)
1/2 a tin of boiling water
1 jar of roasted red peppers, drained and whizzed in food processor
2 x 500g packets of ready made gnocchi
1 ball of mozzarella
Generous grating of parmesan (about a tablespoon or two)
- Pre-heat your grill to very hot. Whizz your tinned tomatoes and red peppers in a food processor to make a fine, smooth passata.
- Warm your garlic oil or olive oil in a pan and soften your shallots or onion (if using olive oil then add your chopped garlic to this). Let it soften (not colour) over a medium heat for 5 – 10 mins.
- Add your oregano and chilli (leave out if for kids or adults who don’t like heat) and stir for a few more minutes.
- Now pour in your tomato and red pepper uncooked sauce and bring to the boil. Then simmer for 20 minutes or so. Season.
- Add your gnocchi to the pan, and to this mix swish in half a can of boiling water (rinse out your tomato can). Stir and bring to boil. Turn down and simmer for about a minute or two.
- Now place in a large bake dish (one that would happily house a large lasagne). Slice your mozzarella as thinly as possible then place over the top, trying to cover as much of the top as you can. Grate parmesan over the lot so all is covered in cheese. Drizzle some extra virgin over the top, just a little. Grill for about 15 minutes or until it’s brown and bubbling. Serve with fresh crusty bread and a nice green salad.