Italian Gnocchi Gratin With Pesto - cooking recipe

Ingredients

2 tbsp oil
1/3 lb salami, halved or quartered
1 None onion, peeled and finely diced
1 clove garlic, peeled and finely diced
6 None large tomatoes, sliced
2 tbsp tomato paste
1 tsp dried Italian herbs
3/4 cup vegetable stock
1 pinch sugar
1 2/3 lb fresh gnocchi
1/4 lb mozzarella cheese, sliced
4-5 tsp store-bought pesto
1-2 tbsp pine nuts, toasted then ground with a mortar and pestle
None None fresh basil, for garnish

Preparation

Heat the oil in a large non-stick frying pan. Saute the salami a little then remove it as it's turning brown. Add the onion and garlic and saute. Add the tomatoes and saute briefly. Stir in the tomato paste and Italian herbs. Pour in the vegetable stock, bring to a boil and season to taste. Cover and simmer for about 10 mins, stirring occasionally. Puree the tomato sauce with a hand blender, add the sugar and season to taste.
Preheat the oven to 400\u00b0F. Spread the salami, gnocchi and tomato sauce in a greased baking dish and spread the slices of mozzarella on top. Bake for 15-20 mins. Put blobs of pesto all over the gratin and serve sprinkled with pine nuts and garnished with basil.