This is an ideal family midweek meal or summer holiday recipe because it is so easy and uses just a few ingredients. It is also ‘meat free’, but you can always pep it up with some crunchy grilled pancetta (as I have done here), if the mood takes you. I like using gnocchi as an alternative to pasta for a change. Its soft, squidgy texture and pick-upable size make it just as good for weaning babies as for kids and grown ups. Its very quick to cook and goes well with the creamy, tomato sauce.
Preparation and cooking time: 30 minutes
400g tin chopped tomatoes
250g mascarpone cheese
Optional to serve: 80g thinly sliced pancetta and 100g salad with cucumber.
- Grill the pancetta until crisp (if you are using it), then set it aside on some kitchen paper to soak up the excess fat, and make it go even more crispy.
- Cook the gnocchi in a pan of boiling water. The gnocchi will sink when you first put it in the pan and gradually puff up and rise to the top, when it is cooked through. This should only take a few minutes (refer to the pack instructions for your gnocchi). Drain the gnocchi once it is cooked and set aside.
- While the gnocchi is boiling, heat the tomatoes in a pan. Add the mascarpone and gently stir together with the tomatoes until you have a piping hot, creamy sauce.
- Serve the gnocchi with the sauce, topped with crumbled crispy pancetta. A crisp, fresh salad with some chopped, crunchy cucumber go well with this meal.
Tip: Left over, uncooked Gnocchi can be frozen for next time or have this as a quick lunch: cooked, drained gnocchi goes really well with pesto (topped with grated parmesan or cheddar cheese).