Leek and tomatoes with crispy gnocchi

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Serves: 2 Time: 20 minutes

• 400g gnocchi
• 1 leek, sliced
• 250g cherry tomatoes, halved
• 3 cloves garlic, crushed
• 50g butter (or vegan alternative)
• 175ml dry white wine
• 30g parmesan (or vegan alternative)
• 1 tbsp fresh sage, roughly chopped
• 3 tbsp veg oil
• Salt and pepper to taste

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Heat 2 tbsp veg oil in a large frying pan over a medium-high heat. Add the gnocchi and cook for 8 minutes, stirring occasionally until crispy then set aside on a plate.

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Add the rest of the oil and leek and cook for 3 minutes until soft. Add the tomatoes and cook for another 3 minutes until they begin to go soft. Add the sage, garlic and salt and pepper to taste and cook for 1 or 2 minutes until fragrant.

Place the gnocchi back in the pan until it has heated through.

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Serve with the grated parmesan and some extra sage to garnish.

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