Baked Gnocchi with Vegetables

2 tbs olive oil
2 cloves garlic, peeled and crushed
1 brown onion, diced
2 zucchini, diced
1 carrot, diced
1 bunch fresh sage, leaves washed and finely sliced
1 /2 tsp dried oregano
1/4 tsp table salt
cracked black pepper
2 x 500g packet gnocchi, supermarket gnocchi is fine
2 tbs tomato paste
2 x 400g can chopped tomatoes (Annalisa brand works)
1 vegetable stock cube
50g butter
2 tsp light brown sugar, this can be reduced or ommitted
200g grated cheddar cheese

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

Place the sage on a small plate and pour over a splash of olive oil.

Heat a drizzle of olive oil in a large frying pan over medium-high heat.

Add the garlic, onion, zucchini, celery, carrot, dried oregano and salt.

Season with salt and pepper and cook until softened, 5-6 minutes.

While the vegetables are cooking, heat a generous drizzle of olive oil in a separate large frying pan over medium-high heat.

When the oil is hot, add the gnocchi, in a single layer and fry until golden, 6-8 minutes.

Season with a pinch of salt and pepper.

Add the tomato paste to the pan with the vegetables and cook, stirring, until caramelised, about 2-3 minutes.

Add the diced tomatoes, butter, brown sugar, and crumbled vegetable stock cube, and a pinch of pepper.

Stir to combine and simmer until fragrant, 5-7 minutes. Cover and cook for another 7 minutes. Stirring occasionally.

Spread the gnocchi in a medium baking dish and top with the vegetable sauce.

Sprinkle with the silverbeet and stir to combine.

Drain the oil from the sage leaves and discard.

Sprinkle with cheddar cheese and top with sage leaves.

Bake until cheese is melted and golden, 10-12 minutes.

Serve.

Try this with a salad of sliced cucumber and rocket leaves with a balsamic and olive oil dressing.

Try this with 8 silverbeet leaves, washed and finely sliced or shredded, you must slice or shred the spinach very finely and add to the gnocchi when you add the other vegetables.