Squish the tomatoes slightly to help release their juices, or pour in the tinned tomatoes with a half-can full of water, if using tinned, then grate over the garlic and stir in 75ml water. Scatter in the gnocchi, stirring well to coat, seasoning lightly with salt and pepper, then return the tray to the oven for 10-12 mins.
Chorizo & purple sprouting broccoli gnocchi traybake recipe
