Tomato gnocchi with basil and parmesan garnish

20 Min
very easy
4 People
Rating starstarstarstarstar
Soft, light little pillows of potato dough, cooked and tossed through a flavoursome tomato and ham sauce.

No pork option - ham replacement is replaced with smoked turkey.
1. Bring a saucepan of water to the boil.
Heat a large, deep pan with oil over medium-high heat. Chop onion and add to pan along with ham and crushed garlic cloves. Cook for 3-4 minutes.

2. Slice and add zucchini (see notes), pour in tinned cherry tomatoes, 1/2 tbsp balsamic vinegar, salt and pepper.
Simmer, covered, for 5 minutes.

3. Quarter or halve cherry tomatoes. Pick basil leaves. Toss in a bowl with parmesan cheese, olive oil, salt and pepper.

4. Add gnocchi to the boiling water and cook until they float (roughly 3-4 minutes). Remove using a slotted spoon and add straight into tomato sauce.

5. Stir through baby spinach and season with salt and pepper to taste (see notes).

6. Divide gnocchi evenly among plates and top with tomato garnish. Drizzle with extra balsamic vinegar if desired.

Grate zucchini if more suitable for the kids!

Add some gnocchi cooking water to tomato sauce if you need it to loosen in order to coat the gnocchi.

No pork option - ham replacement is replaced with smoked turkey.
Slice and add to pan once onion has softened.
Brown onion 1
Shredded ham 1 packet (200g)
Garlic 2 cloves
Zucchini 1/2
Cherry tomatoes (tin) 400g
cherry tomato medley 1 punnet (200g)
Basil 1 packet
Shaved parmesan cheese 1/2 bag (63g)
Gnocchi 1 packet (800g)
Baby spinach 1 bag (60g)

From your pantry;
olive + oil (for cooking), salt, pepper, balsamic vinegar