Bonfire banquet: Quick gnocchi hotpot
SERVES 4
SHOP & PREP Have ready 500g good quality bought fresh tomato sauce (flavoured with basil if wished), 800g good quality bought potato gnocchi, 6 slices parma ham (or other air-dried ham) and a small pot of pesto for dolloping. Peel and chop a medium red onion. Heat a tablespoon of olive oil in a large-lidded, shallow casserole or wide heatproof dish, add the onion and fry for 6-7 minutes or until just coloured and translucent. Stir in the tomato sauce, bring to a simmer, cover and cook for 5 minutes. At same time cook the gnocchi in salted boiling water according to packet instructions until they rise to the surface, then drain and stir into the tomato base. Heat the grill.
TO FINISH Arrange the ham in piles on top of the gnocchi without touching each other, then dot with pesto (using 1-2 tbsp in total or to taste). Pop under the grill for 4-5 minutes until the ham is crisp and lightly browned. Serve straightaway.
WITH ADDED AUBERGINE If wished, dice 1 aubergine and fry with a little oil until golden, cooking in batches as necessary, then add to the tomato mixture with the onion and proceed as above.