Pizza Gnocchi in a Flash with Bocconcini, Salami & Smashed Tomatoes

Serves 4

Crisp gnocchi, melting bocconcini, all mingled with the rich sweetness of new-season cherry tomatoes. This is what I go for when I crave the homely flavours of pizza but want something a little bit special. Feel free to leave out the salami and chilli flakes and use whatever cheese you have on hand. Most store-bought gnocchi is pre-cooked so can just be fried. If you make your own you’ll need to boil it first.

Photo: Gretchen Lowe

Ingredients

• 3 tbsp extra virgin olive oil, plus extra for drizzling
• 500g packet of gnocchi
• 40g butter 1 tsp each tsp dried oregano and chilli flakes
• 2 garlic cloves, thinly sliced
• 1 punnet cherry tomatoes
• Large bunch of basil leaves
• 150g punnet of bocconcini or mozzarella (torn)
• Optional: 80g packet salami
• Parmesan, grated to serve

Method

Turn your oven to grill on high heat about 220C.

In a large pan on the stovetop element, heat olive oil to a medium-high heat. Add the gnocchi and cook until crispy for 3-5 minutes. Transfer to a plate while you make the sauce.

To the same pan, add butter and cook over medium heat, stirring often, until lightly brown for about 1-2 minutes. Add the dried oregano, chilli flakes and garlic, then generously season with salt and pepper reducing the heat slightly. Cook for a further 30 seconds being careful not to burn the garlic. Add the tomatoes and smash with the back of a spoon as they cook. Another 3-5 minutes or so. Add a little water if the mix needs loosening.

Add back to the pan the cooked gnocchi and half the basil. Stir to coat, then top with bocconcini and salami if using. Grill until the cheese is melted and slightly scorched for about 2-4 minutes. Top with remaining herbs, olive oil, salt, pepper and parmesan.