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Gnocchi with slow-roasted tomatoes and basil
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Speedy vegetarian gnocchi perfect for weeknight dinners or summer gatherings.
Ingredients:
  • 3 cloves garlic, crushed
  • 40.00 ml roughly chopped lemon thyme
  • 800g tomato medley mix, halved (see top tips)
  • 500g fresh gnocchi (see top tips)
  • 70g butter
  • 1 red onion, finely chopped
  • 125.00 ml basil leaves, finely chopped, plus extra leaves, to serve
  • 40g (1/2 cup) finely grated Parmesan, (or vegetarian hard cheese) plus extra, shaved, to serve
  • Roughly chopped roasted walnuts (optional), to serve
Instructions:
  • Preheat your fan-forced oven to 150°C. Combine oil, 1 garlic clove, thyme, tomatoes, salt, and pepper in a large bowl. Arrange the tomatoes cut-side up on 2 oven trays and roast for 40 minutes until they are shrivelled and flavorful.
  • Boil the gnocchi in a generously salted pan of water for 2 minutes or until warmed, then drain.
  • In a large, heavy frying pan, melt butter over high heat. Saute onion and the two extra garlic cloves for 5 minutes until soft. Toss in gnocchi and cook for 3 minutes until golden. Stir in slow-roasted tomatoes, fresh basil, and Parmesan. Season with salt and pepper, then mix everything together.
  • Distribute the gnocchi evenly among the bowls and sprinkle with walnuts (if desired) along with extra basil and parmesan.

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