Serves: 2

Prep time: 5 min

Cooking time: 20 min

Ingredients:

• ½ red bell pepper, diced
• 1 small onion, diced
• 80g cherry tomatoes, halved
• 1–2 cloves garlic, chopped finely
  
• 1 tsp dried oregano
• 1 stem fresh basil, chopped (leaves only)
• ½ tsp chilli flakes
• ½ glass red wine
• ½ small tin (425g) tomato sauce
• 250–300g gnocchi
• ½ cup fresh ricotta cheese

To serve:

• grated Parmesan cheese
• chopped basil
• 1–2 tbsp toasted garlic breadcrumbs

Method:

1. Preheat a saucepan on medium heat with a generous amount of olive oil. Cook the bell pepper and onion for a few minutes. Add the cherry tomatoes, garlic, dried oregano, basil and chilli flakes and season to taste.
2. Place a lid on for a few minutes to allow the vegetables to cook, then add the red wine. After the alcohol has evaporated, stir in the tomato sauce along with ½ cup water. Cook, covered, for about 15 min on medium-low heat. Stir occasionally. Turn off the heat. Use a hand blender to blend the sauce in the pan and set aside.
3. Meanwhile, bring a pot of salted water to the boil. Cook the gnocchi until they float to the top of the water. Use a strainer to remove the cooked gnocchi and place them directly into the pan with the blended sauce.
4. Reheat the pan and mix in the fresh ricotta. Serve immediately with grated Parmesan, chopped basil and toasted garlic breadcrumbs.
   
   

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