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Spicy tomato gnocchi recipe
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Gnocchi cook in a few minutes, allowing you just enough time to fry some chilli, spring onion and cherry tomatoes to combine with them. Mozzarella balls, a splash of sherry and some fresh basil enhance the simple, satisfying flavours of this speedy supper dish. See method
Ingredients
- 1 tbsp olive oil
- 500g (16oz) gnocchi
- 1 red chilli
- 1 bunch spring onions
- 500g (16oz) cherry tomatoes
- 2 tbsp sherry vinegar
- 125g (4oz) mozzarella pearls or mozzarella ball, chopped
- small handful basil leaves
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly
Each serving contains
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Energy
1250kj
297kcal
15%
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Fat
10g
14%
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Saturates
5g
25%
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Sugars
6g
6%
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Salt
1.4g
23%
of the reference intake
Carbohydrate 40.7g
Protein 10.5g
Fibre 4g
Method
- Heat the oil in a large frying pan. Boil the kettle and pour the water into a large saucepan, then add the gnocchi and cook following pack instructions.
- Meanwhile, roughly deseed and finely chop the chilli and slice the spring onions. Add them to the frying pan along with the tomatoes and vinegar, and cook for 5-6 minutes, until softened. Use a wooden spoon to gently squash the tomatoes.
- Drain the gnocchi and add to the frying pan. Stir the gnocchi into the tomatoes and add the mozzarella. Give everything a good mix until the mozzarella is melted a little. Tear over the basil to serve.
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