• 4servings
  • 50minutes

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2, B3, B9, B12, C, P
MineralsChromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 1 large red onion, finely chopped

  3. 1 clove garlic, finely chopped

  4. 1/2 red chilli, finely chopped

  5. 600g cherry tomatoes, quartered

  6. 365g passata

  7. 40g chopped fresh basil

  8. 90g kalamata olives, sliced

  9. 450g fresh gnocchi

  10. 4 tablespoons grated Parmesan cheese

Instructions Jump to Ingredients ↑

  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.


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