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Ingredients
Method
- 500g fresh gnocchi
- Olive oil
- 200g jar of antipasto vegetables in oil (tomatoes,
- zucchini and sun blushed tomatoes or similar)
- 100g cherry tomatoes, halved
- 125g mozzarella, torn
- 30g parmesan, grated
- 2 slices of prosciutto or similar
- Handful of basil leaves
- Preheat the grill. Cook the gnocchi in salted water for 2 mins, then drain and tip into an oiled oven dish. Scatter the antipasto mix and tomatoes over the gnocchi, and top with torn mozzarella and grated parmesan. Season well, then grill for 15 mins until golden and bubbling.
- Tear the prosciutto into strips and scatter all over the top, followed by some torn basil and a drizzle of olive oil. Serve immediately with salad.
15 mins
2 serving
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