Seafood ragu with gnocchi

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic crushed
• 1 shallot or 1/4 onion, finely chopped
• 20ml white wine
• 1 tbsp tomato puree
• 400g canned cherry tomato
• 100ml passata
• 1 fish stock cube
• 1 sprig of thyme
• 500g gnocchi
• 400g cooked mixed seafood (eg: mussels, prawns, squid rings)
• Basil leaves, to garnish

Directions

1. Heat the olive oil in a casserole dish. Add the garlic and shallot and fry gently without allowing it to colour for 1-2 minutes add the white wine and bring to the boil. Reduce heat, add tomato puree and cook for further 2 minutes. Add the cherry tomatoes, pasta and the fish stock, stirring until the stockpot has dissolved.
2. Add the thyme and bring the sauce to the boil, then reduce the heat and gently cook the sauce for 10 minutes, stirring occasionally until slightly thickened.
3. Cook the gnocchi according to packet instructions; drain and add to the ragu sauce along with the seafood. Cook gently for 1-2 minutes until heated through.
4. Garnish with basil leaves and serve immediately.