Both recipes inspired by BBC Good Food Magazine

Gnocchi with roasted sweet potato & goat’s cheese

• 1 lbs of sweet potato peeled and cubed
• 1 clove of garlic peeled
• 2 tbs olive oil
• 500 g pack of gnocchi (I used GF spinach Gnocchi)
• 4oz of goat’s cheese
• salt and pepper to taste

Heat oven to 400 degrees, mix sweet potato, oil and garlic with salt and pepper on baking sheet. Roast for 25 mins, stirring half way.

Meanwhile, boil the gnocchi according to pack instructions. With a few secs to go, throw in the spinach (if use spinach gnocchi you can leave spinach out), then drain the gnocchi and spinach together.

Combine sweet potato mixture and gnocchi in a serving dish or a bowl, then mix everything together well, mashing the softened garlic. Then crumble over the cheese to serve.

Gnocchi & tomato bake

• 1 tbs of olive oil
• 1 onion chopped
• 1 red bell pepper finely chopped
• 1 garlic clove, crushed
• 14 oz of crushed tomatoes or tomato sauce
• 500 g pack of Gnocchi ( I used GF)
• handful of basil leaves or dried sage
• half a 125g ball mozzarella, torn into chunks or pack of vegan mozzarella

Heat grill to high. Heat 1 tbsp olive oil in a large frying pan, then soften onion and red pepper for 5 mins.

Stir in 1 garlic clove, fry for 1 min, tip in chopped tomatoes and gnocchi, then bring to a simmer.

Bubble for 10-15 mins, stirring occasionally, until the gnocchi is soft and the sauce has thickened.

Turn oven to 400 degrees to preheat

Season, stir through a handful of torn basil leaves, then transfer to a large ovenproof dish.

Scatter with mozzarella, then bake for 5-6 mins until the cheese is bubbling and golden