Mushroom and gnocchi bake

Ingredients

• 3 garlic cloves
• 3 rosemary sprigs
• 4 pancetta rashers, optional
• 200g mixed mushrooms, such as chestnut, button or Portobello
• 1 tbsp olive oil
• 400g tin plum tomatoes
• 400g potato gnocchi, fresh
• 15g parmesan cheese, plus extra to serve (optional)
• 2 tbsp pesto

Method

1. Preheat the oven to gas 6, 200°C, fan 180°C. Peel the garlic, strip the leaves from the rosemary, then finely chop it all with the pancetta (if using).
2. Put a medium ovenproof frying pan on a medium heat, tear in the mushrooms and dry-fry for 5 mins to release their flavour. Add the garlic, rosemary and pancetta with 1 tsp olive oil and cook for 3 mins until lightly golden. Pour in the tomatoes with a tin’s worth of water, crushing the tomatoes with the back of a spoon. Bring to the boil, then simmer for 10 mins; season.
3. Stir in the gnocchi, grate over the Parmesan, then bake for 15 mins until golden and bubbling. Spoon over bombs of pesto and extra cheese (if you like) before serving.

   Food Waste tip: Use up the rest of the pesto to drizzle over soups and stews, spread over ciabatta and top with chunks of mozzarella, or simply stir through freshly cooked pasta.