Baked Gnocchi with Gorgonzola and Truffle Zest

Serves 4

800g  to 1 kilo Frozen gnocchi 

1 tbs olive oil
1 red onion finely sliced
1 large clove garlic finely chopped
1/2 red chilli finely chopped
400g can chopped tomatoes
200ml cold water
1/2 tbs honey
1 tbs truffle zest
1 tbs pimenton (smoked paprika)
1 tsp dried oregano  
salt and pepper

100g crumbled Gorgonzola

80g mature melting cheese grated

1/4 tsp truffle zest to sprinkle over the top of the melted cheese.
 

Nuts & Bolts

1. In a large frying pan, on medium heat add oil, onion, garlic and chilli, cook for, 4 minutes or until onion is soft.

2. Add tomatoes and water and cook for 2 minutes.

3. Add pimenton, honey, truffle zest and dried oregano and season to taste. Turn heat to low- medium and simmer for 15 minutes.

4. Preheat oven to 180. 

5. Using a large pot, fill with water and bring to the boil. Salt water and place frozen gnocchi into the boiling water. Once the gnocchi starts to float to the top, using a ladle scoop out gnocchi and place into an oven proof dish.

6. Once all the gnocchi has been placed into the oven proof dish, spoon all the sauce mixture over the top. Sprinkle both cheeses over the top off the sauce. Place in the oven for 10-15 minutes or until the cheese has melted and golden brown. Remove from oven sprinkle the top with truffle zest.

Serve in the middle of the table with some delicious bread and salad.