1 tbsp olive oil
1 red capsicum/pepper, deseeded and finely chopped
1 tbsp garlic infused oil
400g can chopped tomatoes
500g gluten free gnocchi - click here for recipe
handful basil leaves, torn
half a 125g ball mozzarella, torn into chunks
Heat grill to high. Heat the oil in a large frying pan, then soften the capsicum/pepper for 5 mins.
Stir in the garlic infused oil, then tip in the tomatoes and gnocchi, then bring to a simmer.
Bubble for 10-15 mins, stirring occasionally, until the gnocchi is soft and the sauce has thickened. Season, stir through the basil, then transfer to a large ovenproof dish.
Scatter with the mozzarella, then grill for 5-6 mins until the cheese is bubbling and golden.
Recipe adapted from: Good Food