Baked Gnocchi with Silverbeet, Chilli and Bacon

2 tbs olive oil
2 500g packets of gnocchi from the supermarket
2 cups easy italian tomato sauce made with canned tomatoes instead of passata, you can instead use a jar of napoli sauce.
3/4 cup cheddar cheese, grated
1/2 cup mozarella cheese, grated
1/2 bunch silverbeet, washed, stalks removed, coarsely shredded, cooked in the microwave for 2 minutes. This will cause the spinach to collapse blend well with the other ingredients.
1/2 brown onion, peeled and diced and cooked in the microwave for 90 seconds
4 rashers bacon, sliced into thin batons and rendered* in olive oil
a pinch of dried of fresh red chilli
1/4 red capsicum, diced

Preheat the oven to 200 degrees celsius (fan-forced).

In a large frying pan, heat the olive oil.

Add the gnocchi and fry on high heat, stirring regularly to minimise the gnocchi sticking to the pan.

Fry for 5 -10 minutes or until the gnocchi starts to become lightly golden.

Transfer the gnocchi to a baking dish, pour over the tomato sauce and stir well to combine.

Sprinkle the cheese and place in the oven to bake for 20 minutes or until the cheese is golden brown.

While the gnocchi is baking in the oven, place the silverbeet, onion, bacon, chilli and capsicum in separate serving bowls and put them on the dining table.

When the gnocchi is cooked, serve and mix with the other ingredients at the dining table.

Try this with finely chopped dill leaves sprinkled over each serving.

Try this without the bacon for a vegetarian option.

*render the bacon by adding oil to a frying pan and frying the bacon for 2 minutes on medium high heat and then turning it down to medium low, stirring or turning regularly. Cook for a further 10 minutes this way.