2tsp olive oil
2 bacon rashers, chopped
1 onion, finely chopped
2 garlic cloves, crushed
400g can chopped tomatoes
1 red chilli, deseeded and finely chopped
500g pkt gnocchi
50g mozzarella, grated
1 Preheat the oven to 200°C (fan 180°C/gas 6). Heat the oil in a large frying pan over a medium heat. Cook the bacon, onion and garlic for 3min, stirring, until softened.
2 Stir in the tomatoes and chilli and bring to the boil. Reduce the heat and simmer, uncovered, for 5min or until thickened.
3 Meanwhile, cook the gnocchi according to the pack instructions. Drain well.
4 Add the gnocchi to the tomato sauce and stir well to coat. Divide between four ovenproof bowls. Sprinkle over the mozzarella and bake for 12min or until the cheese is bubbling. Serve straightaway with a salad, if liked.
Gnocchi are little potato dumplings, and are a little more substantial and filling than pasta. Feel free to leave out the chilli, and use a handful of sliced mushrooms instead of the bacon.