Gnocchi with Fresh Tomato Sauce & Goat's Cheese

1. Bring a large pan of salted water to the boil. Fill and boil your kettle.

2. Meanwhile, peel and finely chop the onion. Halve the pepper and scoop out the seeds and white pith. Roughly chop the pepper. Halve the cherry tomatoes.

3. Pour 1 tbsp oil into a large frying pan and warm over a medium heat. When the pan is hot, slide in the chopped onion, pepper and tomatoes. Season the veg with a good pinch of salt and pepper and fry for 8-10 mins, stirring occasionally, till the veg are tender and juicy.

4. When the veg have softened, pour the cherry tomato passata into the pan, along with 100ml hot water from the kettle. Stir well to combine. Bring the sauce to a boil. Once it’s bubbling, lower the heat under the pan so the sauce is gently simmering. Pop a lid on the pan and cook for 15 mins, stirring occasionally, till slightly thickened.

5. When the sauce has around 5 mins left to cook, check the water in the large pan. It should be boiling. Carefully tip the gnocchi into the hot water. Cook the gnocchi for 3-4 mins, till the gnocchi float to the surface. Use a slotted spoon to scoop the gnocchi into the pan with the tomato sauce.

6. Stir the gnocchi and sauce together and warm for a further 1 min. Taste the sauce and add a pinch of salt, pepper or a pinch sugar, if you think that it needs it. Divide the gnocchi and sauce between warm plates or shallow bowls and dot the goat’s cheese on top. Scatter a handful of rocket leaves and the chopped hazelnuts over the gnocchi. Serve with an extra splash of olive oil drizzled over the top.

7. Love Your Leftovers
The gnocchi and sauce will keep in the fridge for up to 3 days. Reheat in the microwave, or pop into a heatproof dish and reheat in the oven till piping hot.