Courgette, Gnocchi & Basil Bake

‍1. Roast your veggies

Preheat the oven to 200°C. Fill a medium saucepan with water, season generously with salt and place it over a high heat - this will be for the gnocchi later.

Remove the green stems from 2 courgettes, cut them in half lengthwise and then crosswise at 1 cm intervals. Tumble the chunks into a medium roasting tray. Halve, peel and roughly dice 1 red onion and chuck it into the tray too, then chuck in 3 unpeeled cloves of garlic.

Drizzle over 2 tbsp of oil and give everything a good mix with a generous pinch of salt. Spread the veg out into one even layer and roast in the oven for 10-15 minutes, until golden in places and soft throughout.

2. Mash it up

Finely chop 10g of parsley and 30g of basil while you wait for the veg, then wash up your board and knife.

Once the veg has cooked, squeeze the garlic cloves from their skin and use a potato masher or fork to mash everything together in the tray along with 150ml of crème fraîche and ¾ of the herbs. Season to taste with salt and pepper. Switch the oven over to its grill setting on the highest temperature.

3. Construct

Tip 500g of gnocchi into the now boiling water from earlier. Boil for 1-2 minutes, until the gnocchi starts to float.

Once the gnocchi is cooked, use a slotted spoon to transfer them into the tray with the veg. Give everything a good mix.

Rip marble-sized chunks from 75g of mozzarella and scatter over the gnocchi bake. Tear 2 tortillas into bite-sized pieces and nestle them on top.

4. Grill

Whack the tray under the grill for 6-8 minutes, until the cheese has melted and the tortillas have become golden and crisp. Wash up your pan from earlier while you wait.

5. Serve

Divide the bake between your serving plates and top with the remaining herbs. Serve!

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