50 g (2 oz) sun-dried tomatoes, drained and chopped
50 g (2 oz) roasted red peppers, drained
3 tablespoons freshly grated Parmesan cheese
125 g (4 oz) mascarpone cheese
1 tablespoon chopped basil
400 g (13 oz) gnocchi
salt and pepper
rocket and Parmesan salad, to serve (optional)
Place the tomatoes and peppers in a blender or food processor and whizz to a chunky paste. Transfer to a bowl and beat in 1 tablespoon of the Parmesan, the mascarpone, basil and a pinch of salt and pepper.
Cook the gnocchi in a large pan of salted boiling water for 1–3 minutes, or according to the packet instructions, until they float to the surface. Drain and tip into 1 medium or 2 individual ovenproof dishes.
Spoon the mascarpone mixture evenly over the gnocchi, sprinkle with the remaining Parmesan and slide under a preheated medium-hot grill for 6–8 minutes, until bubbling and golden. Cool slightly before serving with a rocket and Parmesan salad, if desired.