Tomato and Herby Cheese Gnocchi

This one-pot gnocchi dish is so easy to make and a great one for the kids! Using a garlic and herb soft cream cheese is a simple shortcut to add loads of flavour.

SERVES: 4

INGREDIENTS

• 1 x 500g bag of fresh gnocchi
• 1 x 500g carton of passata
• 1 x 400g tin of chopped tomatoes
• handful of fresh basil
• 1 cup (115g) frozen diced onions
• 2 tsp frozen chopped garlic
• 75g garlic and herb soft cream cheese (I use Boursin). Use a plant-based soft cream cheese to make this recipe vegan
• 1 tbsp balsamic vinegar

METHOD - if making ahead for the fridge of freezer

1. Place all the ingredients in a large labelled freezer bag and seal. Freeze flat.

2. Once you are ready to cook, to finish it on the hob: Remove the bag from the freezer and leave to fully defrost. Tip all the ingredients into a saucepan and place over a medium heat. Bring to the boil, then reduce to a simmer and cook for 15 minutes, stirring regularly, until the gnocchi are just tender.

3. Or the slow cooker: Remove the bag from the freezer and leave to fully defrost. Tip all the ingredients into the slow cooker, mix well and pop on the lid. Cook for 2–3 hours on high, or 5–6 hours on low, until the gnocchi are just tender.

METHOD - if cooking now

1. Hob: Put all the ingredients into a saucepan, mix well and place over a medium heat. Bring to the boil, then reduce to a simmer and cook for 15 minutes, stirring regularly, until the gnocchi are just tender.

2. Slow cooker: Put all the ingredients into the slow cooker, mix well and pop on the lid. Cook for 2–3 hours on high, or 5–6 hours on low, until the gnocchi are just tender.