Gnocchi with baby tomatoes & sage

Name: Gnocchi with baby tomatoes & sage
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 4 tbsp extra virgin olive oil; 250 g packs mixed baby tomatoes; 2 cloves garlic, finely sliced; 20 g pack sage, leaves picked and larger leaves torn; 500 g Essential Gnocchi; 40 g Parmigiano Reggiano DOP, pared with a veg peeler

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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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

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.
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.
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.
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.