:: Gnocchi with Bolognaise Sauce ::
This is great for using any leftover bolognaise sauce.
500g pack of ready-made gnocchi
cherry tomatoes, as many as you like
2 - 3 large spoons of leftover bolognaise.
juice of half a lemon (or tablespoon of Jif lemon)
1 tablespoons of olive oil
2 tablespoons of Parmesan cheese
Heat oven to 180C.
Put gnocchi in a pan of boiling water and cook until they float to the surface. Scoop them out and transfer to a large bowl. Add the tomatoes and bolognaise to bowl and stir through. Add the lemon juice and olive oil. Season to taste.
Transfer mixture to ovenproof dish and Sprinkle over half of the Parmesan cheese saving the rest for the topping once cooked.
Cook for 15 - 20 minutes. Serve immediately with green salad or crusty bread or on its own.
Can be frozen, if desired.
This is a revamp of the Gnocchi and Pesto recipe my sister sent me.