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!
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.