Cook 1 finely chopped onion and 2 finely chopped garlic cloves in olive oil for 5 minutes till softened. Stir in 175g of plum tomatoes, peeled and skinned, 2 tbsp sundried tomatoes paste and 250g of cream cheese. Season with salt and pepper. Add 1/2tbsp of finely chopped fresh tarragon. Bring to the boil and lower the heat, simmer for 5 minutes. Add cooked gnocchi to a large oven proof dish. Add the tomato sauce and toss gently to coat the pasta. Combine 125 g of finely grated cheddar cheese, 50g of white breadcrumbs and 1/2 tbsp of fresh tarragon. Scatter over the pasta mixture. Top with 50 g of parma ham and 10 halved pitted green olives. Cook in preheated oven at 180 degrees for 25 minutes until golden and bubbling.
M's verdict: 7/10
N's verdict: 7/10
Very intense tomato taste. I find it too strong. M is fine with it. I like the texture of the gnocchi which becomes something like mashed potatoes after its time in the oven. The parma ham is a nice crisp topping for this dish. The key problem is the olives. I think I should have washed the olives to get rid of the brine as it gave a sour flavour to the overall package.
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