Creamy tomato & mascarpone gnocchi

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.

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.