Serves 2
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To serve:

  1. Preheat the oven to 200 ̊C/180 ̊C fan/gas mark 6. Lightly grease a baking dish with olive oil.
  2. Bring a large pan of salted water to a boil over a high heat and cook the gnocchi for two minutes, then drain well and transfer into the prepared baking dish.
  3. Scatter over the artichoke hearts, olives and cherry tomatoes. Top with the torn Mozzarella and grated Parmesan (or vegetarian alternative). Season with black pepper, then bake for 10-15 minutes until golden and bubbling.
  4. Scatter over the basil leaves. Drizzle with olive oil, then serve with some basil pesto.

Nutrition Facts

Per Serving: 481kcals, 13.9g fat (5.2g saturated), 71.3g carbs (3.1g sugars), 18.3g protein, 8.4g fibre, 1.14g sodium

Make it yours: Add some torn prosciutto, if you like.

ItalianDinnerMeat-freeCholesterol-friendly recipes30-minute mealsOne-potCuisinesMediterraneanQuick and easyBudget mealsMake it HealthyVegetarian

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