Creamy Baked Gnocchi with Peas & Ham

Preheat the BBQ on a medium heat for 3-4 minutes with the Paella or Chef Pan in place. Add the butter and allow it to gently melt before adding the onion and continue to cook on a low heat for a couple of minutes until softened. Add the gnocchi and 200ml boiling water; stir until warmed through, a couple of minutes should be enough, then add the peas and give it a good mix.

Next add the ham, crème fraiche, 30g of the cheese, two-thirds of the sage and season well with salt and pepper. Mix well to combine everything together.

In a small bowl, mix the breadcrumbs with the remaining cheese and sage and sprinkle the mixture over the top. Pop the lid on the BBQ and bake over a medium heat for 15-20 minutes, until golden and bubbling.

Serve immediately with a side salad or some crusty bread.