Ingredients

• 1 tablespoon oil
• 3 cloves garlic (minced)
• 1/2 onions (sliced or diced)
• 1/2 teaspoon dried thyme
• 250 grams tomato passata
• 2 tablespoons tomatoes (purée)
• 150 milliliters vegetable stock
• black pepper
• 500 grams gnocchi
• 150 grams mozzarella cheese (grated)
• sliced mushrooms
• cherry tomatoes
• pizza toppings
• fresh herbs (for serving, I used chives, but basil or parsley would work well too)

Directions

1. Preheat the oven to 200°C (Gas Mark 6 / 400°F).
2. Heat the oil in a large saucepan, and cook the garlic and onion over a medium-low heat for a few minutes, until soft. Add the dried herbs, passata, tomato purée, stock and plenty of black pepper, and bring to a simmer. Add the gnocchi, and cook for a few minutes.
3. Transfer the gnocchi and sauce to a baking dish measuring around 8 x 6 inches. Top with plenty of grated mozzarella, and then add your pizza toppings. Add a bit more black pepper if desired. Bake for 20-25 minutes, until the cheese is melty and slightly browned.
4. Serve topped with plenty of fresh chives.