Kallo stock baked tomato gnocchi

Ingredients

THE SAUCE

• 2 tbsp olive oil
• 1 clove garlic
• 4 basil leaves
• 400g tinned tomatoes
• 4 tbsp double or single cream
• 1 Kallø Organic vegetable stock pot + 200ml hot water
• 2 tbsp balsamic
• 1 tsp sugar
• Salt and pepper

THE GNOCCHI

• 500g gnocchi
• Parmesan to top

Method

1. Add your olive oil to a medium saucepan on medium heat. Whilst the oil heats, finely slice your garlic, then add to the pan and allow to turn slightly brown.
2. Add your basil and chopped tomatoes, mixing well, then set on medium heat for a few minutes.
3. Dissolve your kallo stock pot in water, then add this to the pan with the tomatoes.
4. Add your sugar, balsamic, salt and pepper, allowing to simmer on medium heat until it’s reduced to a thicker tomato sauce.
5. Once your sauce has thickened, add to a blender, then blend with your cream until smooth.
6. Boil your gnocchi for a few minutes in well salted water, then drain and add back to the pan.
7. Pour your sauce over the gnocchi, mixing well.
8. Add your gnocchi to your oven-proof dish, then completely cover in grated parmesan & a drizzle of olive oil. Grill for 5-7 minutes, until golden brown and bubbly.
9. Remove from the oven and serve.