This is the ultimate mid-week supper. It is cheap, filling, quick and delicious. I make it every few weeks using up any vegetables that are wilting/stagnating in my fridge. It reminds me of my student days, and is a great dish to teach older children who are flying the nest.
If you've never tried them, gnocchi are little potato dumplings, which can be found in most supermarkets. Gnocchi is a Crumbs favourite as it can be stored for ages and takes 60 seconds to cook. Take that, pasta!
Prep time: 5 minutes
Cook time: 40 minutes
Serves: 4 greedy people with some leftovers
700g (25 oz) gnocchi
680g (2 3/4 cups) passata/tomato sauce
Handful of sweetcorn/corn kernels
Handful of Swiss chard
200g (2 cups) shredded mozzarella cheese (or any other)
Handful of breadcrumbs
1. Cook the gnocchi in a pan of boiling water as per the packet instructions. They are ready when they all bob to the top of the pan.
2. Drain and put back in the saucepan (not over the heat) and stir in the passata, sweetcorn and chard. Season.
3. Pour into a 20 x 30cm (8 x 12 inches) baking dish and sprinkle the mozzarella and breadcrumbs over the top.
4. Bake at 180°C/350°F/gas mark 4 for 30-40 minutes, or until brown on top.
More recipes from Crumbs:
Five minute vegetable soup
The Crumbs Family Cookbook by Claire and Lucy McDonald, published by CICO BOOKS is out now (£16.99).