Gnocchi with baby tomatoes & sage

If you’ve never had tomatoes with sage, it’s a really lovely summery combination. Using a pack of quick to cook gnocchi makes this a seriously easy midweek meal.

Ingreadient

• 4 tbsp extra virgin olive oil
• 2 x 250g packs mixed baby tomatoes
• 2 cloves garlic, finely sliced
• ½ x 20g pack sage, leaves picked and larger leaves torn
• 500g Essential Gnocchi
• 40g Parmigiano Reggiano DOP, pared with a veg peeler

Step by step

1. Heat a large frying pan over a mediumhigh heat and add the oil. Once hot, add the tomatoes and garlic. Season, then cover with a lid and reduce the heat to medium.
2. Cook for 5 minutes, until the tomatoes are softening and the garlic is fragrant, then add the sage and cook for 2-4 minutes more, uncovered, until the tomatoes break down and form a sauce.
3. Meanwhile, boil the gnocchi according to pack instructions, then lift from the pan with a slotted spoon and add to the tomatoes. They will bring some cooking water with them.
4. Toss everything together for a couple of minutes in the pan over a low heat, then scatter with the parmesan and serve with freshly ground black pepper.