Ingredients.

A few tbsp of olive oil

250g gnocchi

40g plain cashews, unsalted

400g tin chopped tomatoes

Small 200g tin of butter beans, or half a 400g one

2 large cloves garlic

Salt & black pepper, to taste

150g cherry tomatoes

1 ball of fresh mozzarella, typically 125g

Handful of fresh basil

Equipment.

sharp knife & chopping board

large stove-top pot with a lid

measuring scales

additional large frying/sauté pan

blender/nutribullet

kettle

mug/jug

sieve/strainer

Method.

1. Boil the kettle and cover the cashews in boiling water. Leave them to soak while you prepare the rest of the sauce. This can be done up to 24hrs in advance to ensure they blend fully

2. Drain and rinse the butter beans, and set aside

   3.     Roughly chop the garlic, and halve the tomatoes

   4.     In the frying/sauté pan, sauté the garlic and tomatoes for 2 mins in the olive oil on a medium heat

   5.     Meanwhile add the drained cashews, a tin of chopped tomatoes and ½ tsp salt to the blender, and blend on high until super smooth

   6.     Add the tomato and cashew sauce to the pan with the cherry tomatoes, along with the butter beans. Bring up to a simmer and allow it to reduce for 5-10 minutes, stirring constantly

   7.     Meanwhile, fill a large saucepan with boiling water and a couple of tbsp of salt. The water should be salty like the Mediterranean Sea!

   8.     Once the tomato sauce has reduced and thickened, add the gnocchi to the pan of salted boiling water and boil for 2-4 minutes as per packet instructions. It should float to the surface when it’s cooked

   9.     Drain the cooked gnocchi and add it to the tomato sauce, stirring to combine everything

   10.  Check for seasoning and adjust salt/pepper

   11.  Take the pan off the heat and stir through some fresh basil, roughly shredded

   12.  To serve, tear up the mozzarella balls over the top of the gnocchi, and add some more basil and freshly ground black pepper