Cheesy Pull-Apart Garlic Gnocchi

Heat your grill to medium-high.

Peel and finely dice your shallot and peel your garlic. Separate the basil leaves from the stalks.

Heat a glug of olive oil in a small saucepan set over a medium heat. Add the chopped shallot and peeled garlic with a pinch of salt. Cook for 3-4 mins or until softened.

Add in the tomato purée and chilli flakes to the saucepan along with the basil stalks and the water. Stir to combine, then cook for another 3-4 mins. Season with black pepper and remove the garlic and basil stalks (this is your cheat’s marinara).

Heat a drizzle of olive oil (or a knob of butter if you prefer) in a wide non-stick frying pan set over a medium-high heat. Add the gnocchi and pan-fry for 4-5 mins or until golden and crispy all over. Remove from the heat.

Cover the base of a small oven-safe dish with a layer of the gnocchi then sprinkle over a layer of grated mozzarella. Repeat with another layer of gnocchi and a final layer of cheese. Stick it under the grill for 3-4 or until the cheese has melted.

Remove the dish from the oven and let it cool slightly before sprinkling over the torn basil leaves and an extra pinch of chilli, if you like. Serve with a bowl of the marinara sauce for dipping. Go for a pull and get stuck in!