Gnocchi with Basil Tomato Sauce

    50 min

    A delicious vegetarian-friendly Italian dish. Fresh gnocchi is topped with a sauce made with cherry tomatoes, basil and olives. Enjoy with garlic bread, if desired.

    22 people made this

    Serves: 4 

    • 1 tablespoon olive oil
    • 1 large red onion, finely chopped
    • 1 clove garlic, finely chopped
    • 1/2 red chilli, finely chopped
    • 600g cherry tomatoes, quartered
    • 365g passata
    • 40g chopped fresh basil
    • 90g kalamata olives, sliced
    • 450g fresh gnocchi
    • 4 tablespoons grated Parmesan cheese

    Prep:30min  ›  Cook:20min  ›  Ready in:50min 

    1. Heat oil in a large saucepan over medium heat. Stir in the onion, garlic and chilli; cook until the onion has softened and turned translucent, about 5 minutes. Increase heat to medium-high and stir in the cherry tomatoes. Cook until the tomatoes have lost their form and are beginning to make a sauce, about 5 minutes. Stir in the passata, bring to a simmer, then reduce heat to medium-low and cook for 10 minutes.
    2. While the sauce is simmering, bring a large pot of lightly salted water to the boil over high heat. Add gnocchi and cook until they float to the surface, 2 to 3 minutes. Gently strain out the gnocchi and place into a serving dish.
    3. Stir the basil and olives into the simmering sauce and cook for 1 minute. Pour the sauce over the gnocchi and sprinkle with Parmesan cheese to serve.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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    Reviews in English (18)


    This was an easy recipe. Light and delicious. I didn't add the chile (kids don't like it). Would make this again and again.  -  16 Jun 2008  (Review from Allrecipes US | Canada)


    Quite good! Tastes like something you would get at a nice Italian restaurant. I was a little concerned that it might become too bitter (had this problem before with cherry tomatoes) so I added a bit of salt and sugar while cooking them. May not have been necessary, but it came out nice anyway. Also added a little more garlic and red chili pepper for my taste. The olives add a nice touch, thanks for this one.  -  01 Mar 2008  (Review from Allrecipes US | Canada)


    This recipe made a really nice sauce. The olives were a nice touch so be sure to use them. I sprinkled in some sugar as well and also added a tablespoon of balsamic vinegar. The crushed tomatoes I used were fire roasted and I found that added something special to the sauce as well. I upped the garlic to three cloves. It's four stars because I thought the sauce was a bit too chunky and needed more liquid.  -  07 Sep 2008  (Review from Allrecipes US | Canada)