Tomato and Mascarpone Sauce with Gnocchi

5 standard portions

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Ingredients

• 3 mixed peppers, chopped into thin strips ((£0.92))
• 2 courgettes, sliced thin quarter pieces ((£1.00))
• 250 g cherry tomatoes, halved ((£0.49))
• 1 red onion, sliced into quarters ((£0.49/3)=(£0.16))
• 2 tins of plum tomatoes ((£0.28x2)=(£0.56))
• 1 kg gnocchi ((£0.65x2)=(£1.30))
• 125 g mascarpone cheese ((£0.90))
• 50 g parmesan, finely grated ((£1.55/2)=(£0.78))
• 1 tbsp olive oil
• ½ tbsp oregano
• 200 ml chicken/vegetable stock
• 1 tbsp red wine vinegar
• 1 tsp garlic granules

Method

1. Start by placing the prepped vegetables into a large bowl, coating with olive oil, oregano salt and pepper. Toss to coat everything and place on a large baking tray. Pop in the oven for 30-40 minutes, or until the veg takes on some nice colour.
2. After around 15 minutes, add the plum tomatoes to a medium saucepan to simmer for 15 minutes with the chicken stock.
3. When the vegetables have finished roasting, add half of them into the saucepan and blend with the plum tomatoes to form a smooth tomato and roasted vegetable sauce. Reduce the heat down to low.
4. In a separate pan, add the gnocchi to simmering salted water and cook for around 5 minutes. Then, transfer the gnocchi into the saucepan to continue to cook within the sauce.
5. Remove from the heat and stir the mascarpone cheese, parmesan and red wine vinegar into the gnocchi. Serve up the gnocchi and top with the reserved roasted veg and some optional parmesan.