'Marry me' gnocchi

• olive oil↗1 tbsp tbsp

  plus extra for drizzling

• shallots↗2

  finely chopped

• garlic cloves↗2

  crushed

• chilli flakes↗pinch of

  pinch of

• thyme sprigs↗3-4

  leaves picked

• sundried tomato purée↗2 tbsp tbsp
• cream↗150ml ml

  or 100g mascarpone

• parmesan↗25g g

  or vegetarian alternative, grated

• gnocchi500g g
• camembert↗1

  (about 250g; ensure vegetarian, if needed)

• sage leaves↗6

Step-by-step instructions

1. 1

   Heat the oil in an ovenproof skillet or frying pan over a low-medium heat and cook the shallots for 5-8 mins until softened.

2. 2

   Stir in the garlic, chilli flakes and thyme, cook for a minute, then add the tomato purée, cream and half the parmesan. Season.

3. 3

   Meanwhile, cook the gnocchi in a pan of boiling water following pack instructions, then drain, reserving a mugful of the cooking water. Add the gnocchi to the sauce along with a splash of the reserved cooking water to loosen, if needed. Heat the grill to high.

4. 4

   Slice the camembert and arrange the slices over the gnocchi. Rub each sage leaf with a little olive oil, then arrange these on top of the cheese. Grill for 4-5 mins until golden and bubbling. Season with freshly ground black pepper, then serve.