Tomato & Goats' Cheese Gnocchi

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil a kettle

Chop your cherry tomatoes in half

Chop your basil roughly, including the stalks

Wash your salad, then pat it dry with kitchen paper

Add your gnocchi to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the gnocchi for 3 min or until it begins to rise to the top of the pot

Once done, drain the cooked gnocchi, reserving a cup of the starchy cooking water

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of olive oil over a medium-high heat

Once hot, add the halved cherry tomatoes to the pan with a pinch of salt and cook for 30 secs

Add your roasted garlic paste, tomato paste and chilli flakes (can't handle the heat? Go easy!) and cook for 30 secs further

Add your Chinese rice wine with a generous pinch of sugar to the pan and cook for 1 min further

Add the drained gnocchi to the pan with a small splash of starchy cooking water and the chopped basil

Season with a pinch of salt and pepper, give everything a good mix up and cook for 1 min or until the sauce begins to stick to the gnocchi – this is your tomato gnocchi

Tip: Add a splash more starchy cooking water if your sauce is looking a little dry!