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Tomato & Rosemary Gnocchi

 

Serves 4

45 mins
plus marinating

447 Kcals/portion

Fat 4g (0.8g sat)
per portion

 Suitable for vegetarians

 Suitable for freezing

 

Olive or sunflower oil 1 tbsp

Onion 1, peeled and chopped

Garlic 2 cloves, peeled and finely chopped

Tomatoes 680g (1½lb), skinned (optional) and diced

Rosemary 2–3 stems, plus a little extra to garnish

Tomato purée 1 tbsp

Caster sugar 2 tsp

Cheap red wine and vegetable stock mixed half and half 150ml (¼ pint) total or all vegetable stock if preferred

Salt and freshly ground black pepper

Chilled gnocchi 2 x 500g (1lb 2oz) packs

Cheddar cheese grated, to serve

 

1 Heat the oil in a saucepan over a medium heat and fry the onion for about 5 minutes until softened. Stir in the garlic, tomatoes and rosemary and cook for a few minutes, then mix in the tomato purée, sugar and the wine and stock mix. Season well with salt and pepper.

2 Reduce the heat, cover and simmer for 30 minutes, stirring occasionally, until the tomatoes are pulpy and the sauce has thickened.

3 When the sauce is almost ready, bring a large saucepan of lightly salted water to the boil. Add the gnocchi and cook for 2–3 minutes or according to the packet’s directions until they float to the surface of the water and are hot.

4 Drain the gnocchi well in a colander then return them to the pan, add the tomato sauce and stir together gently. Spoon into warmed shallow bowls, sprinkle with a little extra snipped fresh rosemary, if using, and sprinkle with the grated cheese.

Cook’s tips
Gnocchi can be bought in the supermarket chilled or dried and is usually found in the pasta aisle. It can be made at home by mixing mashed potato with flour, baking powder and egg, then shaping into ropes and snipping into bite-sized pieces. Chill before poaching.


A Fantastic Food For Less recipe

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TomatoandRosemaryGnocchi

 

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