Bubbling tomato gnocchi under mozzarella, crisp lemony greens

$3.17/serving$3.24at the cheapest of your stores this week · 8 ingredients on sale

Ingredients

• gnocchi (shelf-stable pack)500 g
• roma tomato (chopped)5 ea
• garlic2 cloves
• mozzarella cheese150 g
• parmesan cheese30 g
• olive oil3 tbsp
• basil (optional)a handful
• spring mix3 handfuls
• lemon1 ea

Method

1Sauce

• •Warm 2 tbsp of the olive oil with the sliced garlic in an oven-safe skillet over medium-low heat until pale gold.
• •Add the tomatoes and a pinch of salt.
• •Simmer 10 to 12 minutes to a loose sauce.

2Gnocchi

• •Meanwhile, boil the gnocchi in salted water just until they float, about 2 minutes.
• •Scoop the gnocchi straight into the sauce with a splash of their cooking water.
• •Fold the gnocchi and sauce together.

3Bake

• •Heat the broiler.
• •Tuck the mozzarella into the top of the gnocchi.
• •Dust with the parmesan.
• •Broil 3 to 4 minutes until molten with browned spots.
• •Tear the basil over the top if desired.

4Plate

• •Dress the greens with the last olive oil, the juice of half a lemon and a pinch of salt.
• •Bring the skillet to the table with the salad beside.