About this recipe:For a super-fast and delicious change from pasta, cook gnocchi – little Italian potato or semolina dumplings. Toss them in a fresh tomato sauce with some Mediterranean herbs, and top with nuts and Parmesan cheese. Delicious!
400g large ripe tomatoes
1½ tbsp olive oil
2 garlic cloves, crushed
6 spring onions, thinly sliced
1/2 tsp caster sugar
1 tsp balsamic vinegar
2 sprigs of fresh herbs such as rosemary and oregano (optional)
2 tbsp red pesto
500g pack gnocchi
50g pistachio nuts, roughly chopped
25g grated Parmesan or Italian-style hard cheese
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Method Prep:15min › Cook:15min › Ready in:30min
Peel the tomatoes: Put the tomatoes in a heatproof bowl and cover with boiling water. Leave for 1 minute, then remove with a draining spoon, rinse briefly under cold water, and peel off the skins. Quarter the tomatoes and discard the seeds. Roughly chop the flesh. Set aside.
Make the sauce: Heat 1 tbsp oil in a pan and add the crushed garlic and sliced spring onions. Cook gently for 2-3 minutes or until tender. Sprinkle over the sugar and balsamic vinegar, then add the tomatoes and fresh herbs, if using. Cook the sauce uncovered for 10 minutes or until thick and pulpy. Season and stir in the pesto.
Cook the gnocchi: When the sauce is almost ready, fill a large pan with boiling water, add a little salt and return to the boil. Add the remaining olive oil, then tip in the gnocchi. Bring back to the boil and simmer for 2-3 minutes, or according to the pack instructions, stirring gently once or twice during cooking. The gnocchi are cooked when they rise to the surface. Drain thoroughly and stir into the sauce. Spoon the gnocchi on to warmed plates and serve scattered with pistachio nuts and 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.
This is a useful sauce to make in batches and freeze for other dishes such as Aubergine Parmigiana and Pasta Sauce, Mushroom and Chard Topping (both on this website). This recipe makes 350ml. Double or triple the quantities made here and divide into single batches in freezerproof containers. Freeze for up to one month. To use, thaw, reheat and simmer for 3 minutes.
Gnocchi are a great standby ingredient, as they will keep in the fridge (unopened in their pack) for up to one month (check the use-by date). They can also be frozen.