Gnocchi with baby tomatoes & sage

Gnocchi with baby tomatoes & sage

If you’ve never had tomatoes with sage, it’s a really lovely summery combination. Using a pack of quick to cook gnocchi makes this a seriously easy midweek meal.

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  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

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Ingredients

  • 4 tbsp extra virgin olive oil
  • 2 x 250g packs mixed baby tomatoes
  • 2 cloves garlic, finely sliced
  • ½ x 20g pack sage, leaves picked and larger leaves torn
  • 500g Essential Gnocchi
  • 40g Parmigiano Reggiano DOP, pared with a veg peeler

Method

  1. Heat a large frying pan over a mediumhigh heat and add the oil. Once hot, add the tomatoes and garlic. Season, then cover with a lid and reduce the heat to medium.

  2. Cook for 5 minutes, until the tomatoes are softening and the garlic is fragrant, then add the sage and cook for 2-4 minutes more, uncovered, until the tomatoes break down and form a sauce.

  3. Meanwhile, boil the gnocchi according to pack instructions, then lift from the pan with a slotted spoon and add to the tomatoes. They will bring some cooking water with them.

  4. Toss everything together for a couple of minutes in the pan over a low heat, then scatter with the parmesan and serve with freshly ground black pepper.

Cook’s tip

This also makes a delicious sauce for pasta – just sub in 350g cooked pasta instead of the gnocchi. 

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,541kJ/ 368kcals

Fat

16g

Saturated Fat

4.2g

Carbohydrates

43g

Sugars

5.1g

Fibre

5.6g

Protein

9.8g

Salt

0.7g

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Overall rating (5/5)

5 out of 5 stars1 rating