Patricia Baker - Lockdown Cookbook (2020)

Instructions:
1 cup vegetable stock
1 teaspoon chili flakes
1 cucumber, sliced
1 cup rocket leaves
2 teaspoon olive oil
1 tablespoon butter
2 teaspoons sugar
2 teaspoon balsamic vinegar
Salt and pepper to taste
Cheddar cheese, grated
1. Add oil to a pan followed by onion and garlic and sauté till brown.
2. Add celery, carrots, courgette, chili flakes, oregano, salt and pepper and
mix till combined.
3. Add water and cook till the vegetables are soft.
4. Add oil to a large pan and toss in the gnocchi.
5. Sauté till golden brown.
6. Add tomato paste to the vegetables followed by sugar and vegetable
stock and mix till well combined.
7. Add a layer of gnocchi to a baking dish followed by the vegetable
mixture and sprinkle cheddar all over.
8. Bake in a preheated 370 Fahrenheit oven for 10 minutes.
9. Serve hot.