Ñoquis horneados con queso de cabra y alcachofa

Ingredientes

• 1 x 280g jar quartered artichoke hearts, plus 2 tbsp oil from the jar
• 1 tsp dried oregano
• 1/4 tsp garlic granules
• 1/4 tsp chilli flakes (optional)
• 2 x 500g packs gnocchi
• 1 x 325g pack baby plum tomatoes
• 75 g pitted green olives
• 1 x 80g pack watercress
• 3 tbsp Sainsbury’s French Style Dressing
• 1 x 125g log soft goat’s cheese

Preparación

1. 1

   Preheat the oven to 220°C, fan 200°C, gas 7. Put 2 tablespoons of oil from the jar of artichokes into a large bowl, then add the dried oregano, garlic granules and chilli flakes, if using. Drain the artichokes and add those to the bowl with the gnocchi, tomatoes and olives. Season with salt and black pepper, then toss everything together until well combined. Spread out on 1-2 large, lined baking tray(s) so that everything sits in roughly one layer.

2. 2

   Bake for 30-35 minutes, shaking halfway and swapping the trays around, if necessary, until the gnocchi are golden and crispy.

3. 3

   Remove the tray(s) from the oven, scatter the watercress over the top and drizzle over the dressing. Gently toss to combine and crumble over the goat’s cheese to serve.