Mascarpone makes a great cheat’s sauce for gnocchi and pasta.
Takes 20 minutes • Serves 4
– 1 tbsp olive oil.
– 2 garlic cloves, crushed.
– 400g can chopped tomatoes.
– 140g/5oz mascarpone.
– 500g pack gnocchi.
– 200g bag baby leaf spinach.
– a handful of fresh basil leaves and some Parmesan shavings, to garnish (optional).
Step 1:Heat the oil in a frying pan. Fry the garlic until golden, then add the tomatoes. Season, then simmer for 10 minutes. Stir in the mascarpone, then cook for 2 minutes more.
Step 2:Meanwhile, cook the gnocchi according to the packet instructions. Add the spinach for the final minute of cooking. Drain well, tip back into the pan, then stir the tomato and mascarpone sauce through. Mix well and serve immediately with the basil leaves and Parmesan shavings scattered over, if you like.