Gnocchi with Gorgonzola & Cherry Tomatoes
200g fresh cherry tomatoes
2 medium courgettes, cut into ribbons
150g, cut into pieces
Small handful fresh basil
Sea salt and freshly ground black pepper
Bring a saucepan of salted water to boil. Meanwhile sauté tomatoes for 7-10 minutes in a little EVO until split. Remove from pan and return pan to heat. Toss courgette ribbons in pan for 2-3 minutes.
Cook the gnocchi for 2-3 minutes in the boiling water until the gnocchi floats to the top.
Drain and toss the gnocchi with remaining ingredients.
Add salt and pepper to taste and serve.
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