Nduja & basil roasted gnocchi

This is one of those recipes that tastes like you’ve really slaved over it but is, in fact, brilliantly low-effort and is cooked in just one tin. Basil adds freshness to a deep, spicy sauce flavoured with the Italian sausage paste ’nduja.

Ingreadient

• 500g gnocchi
• 400 cherry vine tomatoes, halved
• 2 clove/s garlic, crushed
• ½ unwaxed lemon, zest
• ¼ tsp caster sugar
• 1 Cooks’ Ingredients Medium Basil Pot, leaves picked
• 40g Cooks’ Ingredients ’Nduja Paste
• 3 tbsp olive oil
• 4 tbsp double cream
• 40g Parmigiano Reggiano, finely grated

Step by step

1. Preheat the oven to 200°C, gas mark 6, and bring a kettle of water to the boil. Put the gnocchi in a large bowl and cover with just-boiled water and a pinch of salt. Set aside for 5 minutes.
2. Meanwhile, put the tomatoes, garlic, lemon zest and sugar in a large roasting tin and tear in ¼ of the basil leaves. Break in the ’nduja in small nuggets, then drain the gnocchi and add to the tin. Season, toss together with the oil and roast for 25-30 minutes. Stir halfway through, adding a splash of water if needed. To serve, stir through the cream and cheese until combined, then grind over black pepper and tear over the remaining basil.