Pasta Night at Home: Baked Tomato Gnocchi

Some days I crave restaurant food but my wallet votes for staying at home. This baked tomato gnocchi is my favourite compromise: it tastes like something from a tiny Italian place, but it comes straight out of my own oven.

You will need:

• 500 g gnocchi (fresh or from the fridge section)
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 can of chopped tomatoes
• 1 handful of fresh basil (or a teaspoon of dried)
• 125 g mozzarella, torn into pieces
• A small handful of grated hard cheese
• Olive oil, salt, pepper, a pinch of sugar

First I cook the gnocchi in salted water until they float to the top. While that happens, the onions and garlic go into a pan with a little olive oil. When they turn soft and glossy, I add the tomatoes, season everything and let the sauce simmer for a few minutes.

Then I toss the gnocchi with the sauce, add basil and transfer everything into a baking dish. On top goes the mozzarella and grated cheese. Ten to fifteen minutes in a hot oven later the cheese is golden and bubbling – which is my personal definition of happiness.

Serve with a simple green salad and a movie, and you have the perfect lazy Sunday dinner.