Crispy Fried Caprese Gnocchi (serves 4)

2 x 400g shop bought packs potato gnocchi

1 red onion very finely diced

3 cloves garlic crushed

1 tbsp. dried oregano

500g carton tomato passata

1 tbsp. balsamic vinegar

½ tsp sugar

Small bunch fresh basil

200g tub bocconcini (baby mozzarella)

100g sun blush tomatoes

Method:

1: Fry off the onion and garlic over a med heat for around 5 minutes. Add the tomato passata, oregano and balsamic and simmer for another 5 minutes until thickened. Season with salt, pepper and the sugar.

2: In a large frying pan cook the gnocchi in a splash of oil for 2-3 minutes each side until golden and crispy.

Place some of the sauce into the bottom of a bowl then top with some of the gnocchi, garnish with the bocconcini, fresh basil and sun blushed tomatoes.