Gnocchi with Tomato Basil Sauce & Parmesan

Gnocchi with Tomato Basil Sauce & Parmesan

Ready in 30 minutes • Serves 4
This dish most recently appeared in My Gluten Free Bag on Sunday, October 13, 2019.
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Ingredients

Gnocchi

  • 1-2 cloves garlic, roughly chopped
  • 1/2 red onion, thinly sliced
  • 1 courgette, cut in half lengthways & thinly sliced
  • 1 pack gnocchi
  • 1 pack tomato & basil sauce

Salad

  • Juice of 1/2 lemon
  • 2 tsp GF mustard
  • 1/2 tsp GF honey
  • 1 lettuce, thinly sliced
  • 1 capsicum, thinly sliced
  • 1 carrot, peeled into ribbons

To Serve

  • 2/3 pack grated Parmesan cheese
  • 2 Tbsp basil pesto
  • 1 bunch basil, chopped

Steps

  1. Bring a pot of hot salted tap water to the boil with a lid. Prep veggies for gnocchi.
  2. Prep salad. Whisk lemon juice, mustard, honey and a drizzle of olive oil and vinegar together in a large bowl. Set veggies aside. Just before serving, toss veggies through dressing and season to taste.
  3. Cook gnocchi. Cook gnocchi in pot of boiling water for 3-4 minutes, until tender. Reserve 1/2 cup gnocchi water. Drain well and drizzle with olive oil to prevent sticking.
  4. Cook veggies. Heat a drizzle of oil in a large, deep fry-pan on medium heat. Cook garlic and onion for 3 minutes, until softened. Add courgette and cook a further 2 minutes. Add tomato and basil sauce and simmer for about 2 minutes, until heated through. Add pasta water, a little at a time, until sauce has reached desired consistency. Season to taste.
  5. To finish. Add cooked gnocchi to pan with sauce and stir to coat. Season to taste.
  6. Serve gnocchi and sauce topped with Parmesan, pesto and basil. Serve salad on the side.

Nutritional Information

Energy 1923 kj
460 kcal
Protein 16.5g
Carbohydrate 53.0g
Fat 18.8g