2 tbsp Napolina olive oil
1 onion finely chopped
1 red pepper chopped
1 garlic clove crushed
200g diced turkey
1 can of Napolina chopped tomatoes
1 pack of Napolina Gnocchi
A handful of torn basil
1 ball of mozzarella sliced
Heat the grill to high. Heat the oil in a large frying pan, then soften the chopped onion and chopped red pepper for a few minutes.
Pop in the diced turkey and fry for another few minutes until it starts to colour.
Stir in the crushed garlic clove, fry for 1 min, tip in the Napolina chopped tomatoes and the gnocchi, then bring to a simmer.
Bubble for 10-15 minutes, stirring occasionally, until the gnocchi is soft and the sauce has thickened.
Season, stir through the torn basil leaves, then transfer to a large ovenproof dish.
Top with sliced mozzarella, then grill for 5-6 minutes until the cheese is bubbling and golden.