Gnocchi meatball soup

Serves 4
Prep time: 5 mins
Cook time: 25 mins

Ingredients:

400g Tesco gnocchi
336g pack Tesco Finest 12 Beef & Herb meatballs
400g Tesco Chef’s Base veg mix
500g Tesco Italian passata with garlic & herbs
4 tsp chilled Tesco Finest pesto

Method:

1. Heat 1 tbsp of the oil in a large non-stick saucepan over high heat. Fry the gnocchi for 3-4 mins, stirring regularly, until golden. Tip out onto a plate and set aside.
2. Heat the rest of the oil in the saucepan and fry the meatballs until browned, about 2-3 mins.
3. Add the chopped veg chef’s base to the pan with the meatballs and cook until beginning to colour, about 5-6mins.
4. Pour in the passata. Stir well and add 400ml of boiling water from the kettle.
5. Bring to a simmer, reduce the heat to low and cook for 8-10 mins, until the meatballs are cooked through. Add the fried gnocchi to the pan and cook for 1 min to heat through.
6. Divide the soup between 4 bowls and drizzle 1 tsp of the pesto over each bowl. Season with extra black pepper and serve immediately.