By: Admin

Region: American

Dish:Vegetarian - Breakfast/Tiffins/Snacks

Servings: 2

Time to Prepare: 30 Mins

Ingredients

- 3 garlic cloves
- 3 rosemary sprigs
- 4 rashers pancetta (optional)
- 200g mixed mushrooms, such as chestnut, button or Portobello
- Olive oil
- 400g tin plum tomatoes
- 400g pack fresh potato gnocchi
- 15g Parmesan, plus extra to serve (optional)
- 2 tbsp pesto

Directions

- To get started, first, preheat your oven to gas mark 6 or 200°C (180°C for fan ovens). Then, peel the garlic and remove the leaves from the rosemary. Afterward, finely chop these ingredients, including the pancetta if it's included in the recipe.

- Put a medium ovenproof frying pan on a medium heat, tear in the mushrooms and dry-fry for 5 mins to release their flavour. Add the garlic, rosemary and pancetta with 1 tsp olive oil and cook for 3 mins until lightly golden. Pour in the tomatoes with a tin’s worth of water, crushing the tomatoes with the back of a spoon. Bring to the boil, then simmer for 10 mins; season.

- Gently mix in the gnocchi, grate some Parmesan cheese over the top, and then bake the dish for 15 minutes until it becomes golden and starts to bubble.

- Just before serving, you can spoon over dollops of pesto and sprinkle with additional cheese if desired.

Comments

Make the most of any remaining pesto by drizzling it over soups and stews, spreading it on ciabatta and topping it with mozzarella chunks, or simply stirring it into freshly cooked pasta.

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