Lisa Faukner's Gnocchi Bake
If you want a speedy veggie supper in just over half an hour, then Lisa is your woman!
Serves 4-6Prep: 10 minutesCook: 20 minutes
IngredientsOlive oil to fry2 small leeks, sliced1 clove garlic, crushed2 roasted peppers from a jar, chopped or sliced400g passata1 vegetable stock cubeSalt and pepper400g potato gnocchiA good handful of sugar snap peas 200g bocconcini mozzarella balls or 1 ball of fresh mozzarella 30g panko breadcrumbs (optional)
1. Preheat the oven to 180C/gas 4.
2. In a large oven proof dish add some olive oil and soften the leeks. Add the garlic and roasted red peppers.
3. Stir in the passata and the stock cube mixed with 200ml hot water and let bubble away. Season with salt and pepper and add the gnocchi, the sugar snaps and then the mozzarella.
4.Scatter over the breadcrumbs (if using) and put under the grill until golden and bubbling or bake for about 15-20 minutes.
Tips- Swap the sugar snap peas for any vegetables you have available, e.g. chopped tender stem broccoli works well.- Potato gnocchi can be found in the chilled section, try experimenting with different flavoured options.