INGREDIENT NOTES: I’m using fresh potato gnocchi that you’ll usually find in the refrigerator section of your grocery store, but this also works with shelf-stable gnocchi. You could also make your own gnocchi – try it with this five-ingredient sweet potato gnocchi. Boursin is a soft, French cheese, most similar to whipped cream cheese. If you can’t find it (you often can’t in New Zealand), use flavored cream cheese, regular cream cheese, or feta (you’ll need roughly 6oz/200g). Skip the zucchini if you like, and you can use large tomatoes – just chop them into small pieces first.

OPTIONAL ADDITIONS: You can really play around with the ingredients here, and it’s a great recipe to use up veggie odds and ends you might have lying around. Sliced red onion or red bell peppers, olives, sundried tomatoes, frozen peas, diced chorizo, or little pieces of sausage meat are great. Or, stir through a handful of spinach leaves as the gnocchi comes out of the oven.

STORAGE INSTRUCTIONS: You’ll find that the gnocchi continues to absorb liquid as it sits, so you’ll want to add a little water when you reheat it (a couple of tablespoons). Reheat it in the microwave until piping hot, or on the stovetop. It’ll keep well for 4 days in the fridge once cooked.