2 x 400g shop bought packs potato gnocchi
1 red onion very finely diced
3 cloves garlic crushed
1 tbsp. dried oregano
500g carton tomato passata
1 tbsp. balsamic vinegar
½ tsp sugar
Small bunch fresh basil
200g tub bocconcini (baby mozzarella)
100g sun blush tomatoes
1: Fry off the onion and garlic over a med heat for around 5 minutes. Add the tomato passata, oregano and balsamic and simmer for another 5 minutes until thickened. Season with salt, pepper and the sugar.
2: In a large frying pan cook the gnocchi in a splash of oil for 2-3 minutes each side until golden and crispy.
Place some of the sauce into the bottom of a bowl then top with some of the gnocchi, garnish with the bocconcini, fresh basil and sun blushed tomatoes.