500g fresh gnocchi
100g artichoke hearts in oil, drained
50g black olives, pitted
100g cherry tomatoes, halved
1 x 125g ball of fresh Mozzarella, torn
30g Parmesan (or vegetarian alternative), grated
Handful of fresh basil leaves
- Preheat the oven to 200 ̊C/180 ̊C fan/gas mark 6. Lightly grease a baking dish with olive oil.
- 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.
- 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.
- Scatter over the basil leaves. Drizzle with olive oil, then serve with some basil pesto.
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.