Creamy tomato gnocchi with mascarpone

• olive oil↗1 tbsp tbsp
• small head of broccoli↗1

  stems and florets roughly chopped

• red chili↗1

  finely chopped, seeds optional

• garlic cloves↗2

  finely chopped

• fresh cherry tomatoes↗200g g

  halved

• chilled gnocchi300g g
• mascarpone↗25g g
• basil↗small handful of

  leaves gathered

Step-by-step instructions

1. 1

   Heat the oil in a large deep skillet over medium heat and sauté the broccoli for 5 minutes until golden. Add the chili, garlic and tomatoes. Cook gently for another 5 minutes until the tomatoes soften.

2. 2

   Add the gnocchi and cook for 2–3 minutes until they are tender and hot. Stir in the mascarpone and season with plenty of black pepper. Sprinkle with basil leaves before serving.