Simple cooking, a quick and easy midweek dinner.

Ingredients

• 65 ml olive oil
• 4 stems fresh Italian flat leaf parsley
• 2 stems fresh rosemary
• 2 stems fresh basil
• 1 onion, chopped
• 3 cloves garlic, crushed
• 1 x 400 g can Rhodes Quality Tomatoes Italian Style
• Salt and freshly cracked black pepper
• 125 ml cream
• 1 x 500 g prepared potato gnocchi

To serve: grated parmesan cheese

Method

1. Place the olive oil in a large frying pan.
2. Add the fresh parsley, rosemary and basil and simmer over medium heat for about 3 minutes or until the herbs become crisp and the oil fragrant.
3. Remove the herbs and discard.
4. Add the onion and garlic to the pan, and fry gently until the onions soften but do not brown.
5. Add the Rhodes Quality Tomatoes Italian Style and bring the sauce to the heat and simmer until slightly thickened.
6. Stir in the cream, season to taste and remove from the heat.
7. Meanwhile, bring a saucepan of salted water to a boil and add the gnocchi.
8. Cook until the gnocchi float to the top of the
9. Drain the gnocchi well and add to the Pomodoro
10. Sprinkle with Parmesan cheese.
11. Place the gnocchi under a preheated grill for 4 minutes or until the cheese browns and crisps.
12. Serve immediately.