Bacon and Gnocchi Bake

Serves 2

Oven: 180C fan

50g grated Cheddar

50 g fresh Breadcrumbs

1 tspn mixed herbs

250 g Gnocchil

400g tin Tomatoes

4 rashers streaky bacon, cut into small pieces

1 tspn Paprika

1 tbspn garlic infused oil

1 tspn Sugar

big handful of baby spinach

salt to taste

small pot of yogurt

half ball of mozarella, sliced

Mix cheese, breadcrumbs herbs together for topping, put to one side.

In a large frying pan fry bacon in oil until going crisp.  Add gnocchi for about 30 seconds.  Add all other ingredients except mozarella and topping, stir well.  

Put in casserole, top with mozarella and breadcrumb/cheese/herb topping.

Bake 15 - 20 mins for crispy top.

Tips: 

 - use wide casserole to get the most out of the topping

Tweaks:  

- use English or Italian mixed herbs

- use smoked paprika if liked

- use smoked bacon if liked

- can fry in oil or butter or a half and half mix and add garlic or garlic salt if you don't have garlic infused oil

- can omit yogurt if you don't want it creamy

- I use mozarella pearls rather than slice a ball of mozarella

Original:

- came from Becky Excel website or book?