Courgette and tomato gnocchi in one skillet

What you’ll need

Wide deep frying pan with lid; Board, knife and wooden spoon; Measuring jug.

Ingredients

• 350 g shelf-stable potato gnocchi
• 300 g courgette (zucchini), cut into 1 cm half-moons
• 1 × 400 g tin chopped tomatoes, including juice
• 1 small onion (about 100 g), finely diced
• 2 garlic cloves, finely chopped
• 1 tablespoon olive oil
• 150 ml water, plus a little more if needed
• 10 g basil leaves, torn
• Salt and black pepper, to taste

Let’s make dinner.

1. Warm the oil in the pan over medium heat. Add the onion and cook for 5 minutes, stirring, until beginning to soften. Add the courgette and cook for 5–6 minutes more, stirring occasionally.
2. Add the garlic and stir for 30 seconds. Pour in the tomatoes and 150 ml water. Bring to a gentle simmer, then cook uncovered for 5 minutes.
3. Stir the gnocchi into the simmering sauce. Cover and cook gently for 5–8 minutes, stirring once or twice so they do not stick. Check that the gnocchi are tender through the centre; continue with splashes of water if necessary. Follow any longer cooking requirement on the packet.
4. Uncover and simmer briefly if the sauce is too loose. Stir in the basil, taste and season with salt and pepper. Divide between two bowls.