in an attempt to prepare me for university life next year, and so that i don't end up only eating cakes and biscuits for a year, my mum has put me in charge of one meal a week, to do whatever i like with, as long as it serves five and is not a cake. this week, i went for warm comfort food in the form of cheesy tomatoy gnocchi bake. the sauce itself is an all purpose tomato pasta sauce, if you add beef mince, you can make bolognaise for use in spaghetti and lasagna, lamb for shepherds pie, or even just bacon for a simple pasta sauce. its a good base to have in the kitchen.
2 packets gnocchi
2 400g tins chopped tomatoes
1 medium sized carrot
2 small onions
2 sticks of celery
handful button mushrooms
2 balls mozzarella
salt and pepper
chop up the veggies nice and small using a sharp, large knife
fry the carrots, celery and onions in a large saucepan with a generous amount of oil for 5 minutes
add the mushrooms and fry for a further 5 minutes, or until they're all soft
pour in the tomatoes, and half a can of water, and stick in a whole bay leaf.
simmer for about 10 minutes, until nice and thick and saucy
cook the gnocchi according to the instructions on the packet
mix with the sauce in a dish, and scatter across the mozzarella
bake in the oven at 180degrees for about 5 minutes, until the cheese has melted and bubbly.