1. Heat oven to 400°F (200C).
2. Empty 9 ounces (250g) of gnocchi into a heatproof bowl.
3. Stir in a jar of Filippo Berio Tomato Basil sauce.
4. Cut half a block of mozzarella (about 4oz. or 125g) into small chunks and dot these over the dish, spacing them evenly.
5. Bake for 18-20 minutes, until the gnocchi are cooked through and beginning to brown.

Tip: Serve immediately and decorate with basil leaves for garnish

Recipe provided by Chef Lynn Clark