Creamy Tomato Gnocchi Bake

The recipe

Instructions

1. 1
   Boil the potatoes in their skins until tender, then peel and mash, and mix with the flour and beaten egg to a soft dough. Roll and cut into small gnocchi.
2. 2
   Fry the garlic in the olive oil for a minute, then add the chopped tomatoes, tomato puree and basil and simmer for 10 minutes. Stir in the cream and season.
3. 3
   Boil the gnocchi in salted water until they float, about 2-3 minutes, then drain.
4. 4
   Fold the gnocchi through the sauce and tip into an ovenproof dish, then scatter over the grated cheese.
5. 5
   Bake at 200C for 12-15 minutes until golden and bubbling, and serve hot.

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