Ingredients: Serves 4-6

• 450g uncooked potato gnocchi
• 2 tbsp olive oil
• 2 cloves garlic, crushed
• 1 small onion, finely chopped
•  2 tbsp tomato purée
• 1 tsp honey (optional)
• 500 ml of tomato passata or tin of chopped tomatoes
• 125g of mozzarella
• 50g full fat greek yoghurt or splash of cream
• 1/4 tsp dried oregano
• 1/4 tsp dried basil
• Salt and pepper to taste
• Parmesan cheese for serving
• Fresh basil for garnishing
• Pasta water – reserve a cup during cooking for the sauce

Method:

1. Heat olive oil in a large, deep frying pan on a medium heat.
2. Add the onion and cook for a few minutes until soft, then add the garlic and cook for a further couple of minutes.
3. Add the tomato puree, tomato passata and honey, stir to combine.
4. Add the dried oregano and basil, and season.
5. Mix through the yoghurt / cream.
6. Set a large pan on a high heat and cook the gnocchi according to instructions – until they float on top. Only a couple of minutes!
7. Reserve some of the cooking water (1/2 cup), before draining.
8. Combine the gnocchi with the sauce, and mix through a little of the pasta water if the sauce needs thinning out. 
9. Pour into an ovenproof dish, top with the mozzarella torn in pieces, then place under the grill and cook until golden and bubbling.
10. Serve with fresh basil.