Tomato, basil and parmesan gnocchi

Comfort food with an Italian twist, a quick and tasty tomato sauce with plenty of fluffy gnocchi.

Serves: 4

Preparation time:  10 minutes

Cooking time:  30 minutes

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You will need

  • 1½ tablespoons olive oil
  • 1 onion, peeled and chopped
  • 1 garlic clove, peeled and chopped
  • A handful of leaves from a large pot of fresh basil
  • 2 x 390g cartons chopped tomatoes
  • 1 teaspoon brown sugar
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dried mixed herbs
  • 2 x 270g packs Taste the Difference Vittoria tomatoes
  • 2 x 500g packs fresh gnocchi
  • 25g pine nuts
  • 2 tablespoons parmesan shavings
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Recipe Information

Step by step guide to making Tomato, basil and parmesan gnocchi

  1. Preheat the oven to 200ºC, fan 180ºC, gas mark 6. Heat 1 tbsp of the oil in a large pan and fry the onion for 5-10 minutes, until softened, adding the garlic for the last minute.
  2. Stir in half the basil, the chopped tomatoes, sugar, Worcestershire sauce and the herbs. Bring to the boil, then reduce to a simmer for 10 minutes.
  3. Meanwhile, place the tomatoes (keep the vine on) on a baking tray, drizzle with the remaining oil and season with black pepper. Oven roast for 10 minutes, until just soft.
  4. Cook the gnocchi to pack instructions and drain. In a small frying pan, lightly toast the pine nuts.
  5. Stir the cooked gnocchi through the tomato sauce. Divide between 4 bowls and top with the pine nuts, roasted tomatoes, remaining basil and parmesan shavings.

* Please note, this recipe is not suitable for vegetarians as it contains parmesan.

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Nutritional information for Tomato, basil and parmesan gnocchi

Nutritional information for Tomato, basil and parmesan gnocchi

Nutrition type per serving
Calories 581 kcal
Total Fat 12.1g
Saturated Fat 2.5g
Salt 0.99g
Sugar 9.2g

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