Cheesy gnocchi with parma ham

Method

1. Preheat the grill to high. Cook the gnocchi in a large pan of boiling salted water for 2 minutes, then drain and tip into a large, lightly oiled ovenproof dish.
2. Scatter the antipasti mix and tomato halves over the gnocchi and top with the torn mozzarella balls and grated Parmigiano-Reggiano. Season with black pepper, then grill the gnocchi for 10-15 minutes until golden and bubbling.
3. Tear the Parma Ham into strips and scatter over the gnocchi. Top with basil leaves, drizzle with a little olive oil, then serve.