Burst cherry tomato gnocchi

Name: Burst cherry tomato gnocchi
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 3 tbsp extra virgin olive oil; 2 clove/s garlic, sliced; 500 pack pack Essential Cherry Tomatoes, ½ halved, ½ left whole; 25 g pack basil, 1 sprig left whole, remaining leaves torn; 500 g pack gnocchi; Parmigiano Reggiano, finely grated, to serve

An exceedingly speedy and delicious supper, genuine chuck in the pan stuff – yes please!

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HealthyLow in saturated fat1 of your 5 a day

Serves4
CourseMain meal
Prepare5 mins
Cook10 mins
Total time15 mins

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3 tbsp extra virgin olive oil
2 clove/s garlic, sliced
500 pack pack Essential Cherry Tomatoes, ½ halved, ½ left whole
½ x 25g pack basil, 1 sprig left whole, remaining leaves torn
500g pack gnocchi
Parmigiano Reggiano, finely grated, to serve

Warm the extra virgin olive oil in a mediumsized saucepan, then add the garlic and allow to sizzle until just beginning to colour
Tip in the tomatoes and basil sprig, then turn the heat up. Keep the contents of the pan moving until the tomatoes have broken down and it all looks juicy. Keep warm.
Boil the gnocchi in salted water until it starts to come to the surface. Reserve a mug of pasta water, then drain. Pour 8-10 tbsp reserved water into the sauce (start slowly, you can always add more), then add the drained gnocchi. Toss to coat. Remove the basil sprig and check the seasoning.
Serve the saucy gnocchi in bowls, topped with torn basil and the parmesan, a drizzle of oil, if liked, and a good grind of black pepper.