Med Veg with Gnocchi and Basil

Boil a kettle, then heat a large, wide-based pan (preferably non-stick), with a generous drizzle of vegetable oilover a high heat

Cut the courgette[s] into quarters lengthways then slice

Once the pan is hot, add the sliced courgettes with a pinch of saltand cook, covered, for 1-2 min or until starting to soften

Chop the cherry tomatoes in half

Once the courgettes are starting to soften, add the roasted garlic paste, dried oregano and the halved cherry tomatoes

Cook for a further 2-3 min or until fragrant

Meanwhile, add the gnocchito a pot of boiled water with a large pinch of saltand bring to the boil over a high heat

Cook the gnocchi for 3 min or until it begins to rise to the top of the pot

Once done, drain the gnocchi and reserve a cup of the starchy cooking water

Once the vegetables are fragrant, add the chopped tomato and black olives with a generous pinch of black pepper and give everything a good mix up

Cook for 1-2 min or until the olives are warmed through

Chop the basil finely, including the stalks

Grate the cheddar cheese

Stir the drained gnocchi through the sauce and season to taste with a pinch of salt – this is your Mediterranean veg gnocchi

Tip: If the sauce is looking a little dry, add a splash of the reserved starchy gnocchi water

Serve the Mediterranean veg gnocchi and garnish with the chopped basil and grated cheddar

Enjoy!