This is another fool-proof, easy weeknight dinner (which seems to be my favourite type of recipe). This recipe contains mushrooms, but if you don’t like them, you could swap the mushrooms out for pretty much any veg. Peppers, broccoli or spinach would be great with this. 

Delicious Magazine

• Olive oil for frying
• 500 g chestnut mushrooms (quartered)
• 2 garlic cloves (chopped)
• 10 fresh sage leaves (4 finely chopped)
• 800 g tinned chopped tomatoes
• 2 tbsp good quality balsamic vinegar (we like Belazu)
• 400 g fresh gnocchi
• 25 g freshly grated parmesan (or vegetarian alternative)
• 30 g grated mozzarella or cheddar cheese

1. Heat a glug of olive oil in a shallow flameproof casserole, then fry the quartered mushrooms for 5-6 minutes over a medium-high heat until browned. Add the garlic and chopped sage, then cook, stirring, for another minute.
2. Pour in the chopped tomatoes plus half a tomato tin of water and the balsamic vinegar. Simmer for 5-10 minutes until thickened. Stir in the gnocchi and cook for 5 minutes or until tender.
3. Meanwhile, heat the grill to high. Scatter the grated cheese over the gnocchi. Brush the reserved sage leaves with a little oil, then scatter on top of the cheese. Pop the casserole under the grill for 3-4 minutes until the cheese has melted and turned golden brown.

if making ahead, add the gnocchi in step 2 but don’t cook it at all. Scatter the cheese over the pasta bake, then cover and store in the fridge for up to 24 hours. Heat in a 200°C/180°C fan/gas 6 oven for 25-30 minutes until piping hot and golden on top.

Calories: 290kcals, Fat: 6.9g (2.8g saturated), Protein: 12.9g, Carbohydrates: 41.8g (9.8g sugars), Fibre: 4.4g, Salt: 1.2g