About this recipe: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.
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
40g chopped fresh basil
90g kalamata olives, sliced
450g fresh gnocchi
4 tablespoons grated Parmesan cheese
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Method Prep:30min › Cook:20min › Ready in:50min
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.
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.
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 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.