A quick bit of gnocchi...

Just to get us back into the garden more quickly...

Drop 1 packet Sainsbury's fresh gnocchi into boiling water for a couple of minutes, and drain. Warm 1tsp olive oil and add 1 punnet cherry tomatoes, halved. Fry until they begin to come apart. Meanwhile, crush 25g fresh basil in a pestle and mortar with 1 handful pine kernels and 1tsp salt. To the pan add 1tsp balsamic vinegar, 1dsstp single cream, and then tip in the rustic pesto (crushed basil). Add the gnocchi and heat through; serve with grated parmesan.

QUICK GNOCCHI GRATIN WITH CHARDONNAY

Sounded fairly unpromising: a packet of Sainsbury's fresh gnocchi, a handful of Jerusalem artichokes, and a leek... but thirty minutes later, this scrumptious English-Italian hybrid was on the table. Served with cold chardonnay and hot garlic bread, it's a sophisticated, lazy-Saturday marvel.

QUICK GNOCCHI GRATIN WITH CHARDONNAY

500g Jerusalem Artichokes, peeled and sliced

2 leeks, washed and sliced

1tsp butter

125ml chardonnay

250ml stock from 1tsp Marigold bouillon

100ml single cream

1 packet fresh gnocchi

2tbsp grated parmesan

Saute the leeks and artichokes in the butter gently for 5 minutes. Add the wine and allow the alcohol to evaporate a little bit, then stir in the stock and let the whole lot simmer for about 15 minutes. Strain the liquid into a bowl, and put the vegetables into a jug.

Return the liquid to the saucepan, bring to a simmer, add the gnocchi, and poach for 2 minutes. Remove the gnocchi straight into an ovenproof baking dish. Continue to simmer the stock until it's halved in volume. The little flour left behind by the gnocchi will make the stock become slightly syrupy.

Add the cream to the saucepan and pour the sauce over the gnocchi in the dish. Sprinkle with grated parmesan, and put under a hot grill until golden.

Serve with garlic bread and/or salad.