Gnocchi is one of my absolute favourite things to eat. It’s such a delicious food, and I love how quick and easy it is to cook. As much as I love making it from scratch at home, I also love the simplicity of buying some and having a few packs at hand in my fridge to eat throughout the week. The brand of gnocchi I always buy is Bionita, as it tastes amazing, and it’s also vegan and gluten free! It comes in three flavours; tomato, spinach or classic. I usually buy a mixture of the three flavours, as they all taste really delicious.
Normally, I serve my gnocchi with either a creamy, garlic mushroom sauce or a rich tomato sauce. I find that these pair best with the soft texture of the gnocchi, and when served with it, make a really comforting weeknight dish. At the moment, I seem to be really craving tomato flavours, so have been serving the gnocchi with this tomato & vegetable sauce the most!
The recipe for the sauce is really simple, and is packed with lots of tasty ingredients that have some really great flavours. Using chopped tomatoes as a base, it keeps the dish quite light, so that you don’t feel stuffed after eating it. And, the addition of vegetables like mushrooms and spinach add a nice mixture of textures. As I used a combination of chopped tomatoes and water in the base, I would recommend using a tomato brand that’s really good quality, like Cirio, so that the sauce isn’t too thin. I find that Cirio’s chopped tomatoes have the best consistency, and have the best taste too!
Lastly, to finish off the recipe, I sprinkled a really tasty pine nut topping onto the sauce. It adds such a nice, cheesy flavour to the dish, and pairs really well with the tomato flavours. All I use to make it is some pine nuts, nutritional yeast flakes and a good pinch of salt. Then, I just add them into my incredible Froothie Optimum G2.1 blender, and blitz them for a few seconds into a crumb consistency. The cheesy flavour of it really adds the perfect final touch to the dish.
I hope you enjoy the recipe!
gnocchi with tomato & vegetable sauce
for the gnocchi:
for the sauce:
1 tbsp olive oil
2 cloves garlic, crushed
1 red chilli, finely chopped
large handful spinach
1 red pepper
1 400g tin chopped tomatoes
1 cup (250 ml) water
3 tbsp sun dried tomato paste
2 tsp smoked paprika
1 tsp chilli powder
1 tsp dried mixed herbs
1/2 tsp marmite/yeast extract
salt and pepper, to taste
for the pine nut sprinkles:
1/4 cup (35g) pine nuts
3 tbsp nutritional yeast flakes
generous pinch salt, to taste
- Firstly, make the pine nut sprinkles. Add the pine nuts, yeast flakes and a pinch of salt into a strong blender – I used my Froothie Optimum G2.1. Blitz them together into a fine crumb consistency, then set it aside until later.
- Now, make the sauce. Finely slice the onion, and add it into a pan on a medium heat with the oil to fry for about 2 minutes. Next, add in the garlic and chilli and fry for a further 1 minute, followed by the mushrooms and pepper, and fry for another 1 minute or so.
- Next, remove the vegetables from the heat, and add in the chopped tomatoes, water, sun dried tomato paste, smoked paprika, chilli powder, dried mixed herbs, marmite and some salt and pepper. Stir everything together, and place it back onto a medium heat to cook and reduce for about 8-10 minutes.
- When the sauce has been cooking for 5 minutes, fill another pan with water and place it onto a medium-high heat. When the water begins to boil, add in the gnocchi and cook it for about 3 minutes or so, until it begins to rise. Then, remove the gnocchi from the heat, drain it and serve it onto plates. By this point, the sauce should be ready. Remove the sauce from the heat, and spoon it on top of the gnocchi. Then, get the pine nut sprinkles, and sprinkle them on top of each to finish!