1 tbsp olive oil
1 small head of broccoli, stalk and florets roughly chopped
1 red chilli, finely chopped, deseeded if you like
2 garlic cloves, finely sliced
200g fresh cherry tomatoes, halved
300g chilled gnocchi
25g mascarpone small handful of basil, leaves picked
1 Heat the oil in a large, deep frying pan over a medium heat and fry the broccoli for 5 mins until golden brown. Mix in the chilli, garlic and tomatoes. Gently fry for a further 5 mins, until the tomatoes burst.
2 Tip in the gnocchi and cook for 2-3 mins until tender and hot. Stir in the mascarpone and season to taste with lots of black pepper. Scatter with basil leaves to serve.