Gnocchi with Slow Roasted Tomatoes, Chilli and Tenderstem
This recipe is so easy to make, just a few key ingredients and ideal for batch cooking for lunch and dinner. The gnocchi can be homemade or shop bought, a pack of tomatoes, some garlic, herbs and tenderstem and you’re winning! I’ve used chilli oil to give this a slight kick but you can swap for harissa paste, or just chilli flakes and olive oil.
Let’s get into the recipe
Gnocchi-Shop bought, home made, either will work. It only takes a few minutes to cook so don’t leave it in the pot for ages!
Vine Tomatoes- You can use vine tomatoes, cherry, plum, you name it, whatever you have in the fridge will work! I love the way vine tomatoes are a little sweeter and the way they roast in the oven.
Tenderstem- You can use tenderstem, broccoli, green beans or even massaged kale (just remember to only add to the oven for 2-3 minutes if using kale)
Chilli Oil- If you haven’t discovered chilli crisp oil, get some! I used Pippy Eats chilli crisp oil which is fantastic but you can either make your own or find it in most Asian supermarkets / online stores
Dried Herbs- you need to season the tinned tomatoes, I’ve used a mixture of sage, marjoram, oregano and garlic with fresh basil on top
Cooking Tips and Swaps
Swap chilli oil- If you don’t have chilli oil, swap for harissa (I have a simple homemade recipe here) or if you don’t have that, just add 1 tsp of chilli flakes and 1/2 tsp cumin to the tomato sauce with an extra kick of garlic, either add 1 extra clove or 1/2 tsp dried garlic
Swap gnocchi- If you don’t have gnocchi you can swap this for pasta, just add an extra 250ml water to the top, add the pasta, pop on a lid and leave to simmer for 15 minutes until soft
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Gnocchi with Slow Roasted Tomatoes
Ingredients
- 1 tbsp olive oil
- 250 g vine tomatoes with a pinch of salt
- 400 g tinned chopped tomatoes fill the empty tin 1/2 full with water and add
- 1 tsp olive oil
- 1 red onion finely chopped
- 3 cloves garlic or 1 tsp garlic powder
- 1/2 tsp dried sage
- 1/2 tsp dried oregano
- 1/2 tsp Marjoram swap for thyme
- 1 tbsp chilli oil I used Pippy Eats, swap for 1 tbsp harissa
- 1 tbsp chopped fresh basil
- 250 g gnocchi
- 5-6 tenderstem can use green beans, broccoli, kale or even spinach
Instructions
- Whack the oven up to 200ºC, add the vine tomatoes with a bit of olive oil in a roasting dish, season with salt and pop in the oven for 20 minutes
- Finely chop the red onion, add to a deep frying pan with a glug of olive oil and fry for around 4 minutes, add the tinned tomatoes along with all of the, garlic, herbs and fresh basil and chilli oil
- Fill up the empty tin of tomatoes 1/2 full with water and add to the pot, stir and simmer for for 10 minutes, add in 1 tsp of chilli oil (or harissa) then add the gnocchi for the final 5 minutes of cooking
- Once the tomatoes are bursting, add the tenderstem, coat in either 1tsp of olive oil or chilli oil and pop back in the oven for 5-6 minutes
- Bring everything together by plating up, season with salt & pepper and enjoy
Notes
- Pippy Eats chilli crisp oil is best for this, however if you don't have chilli oil, please swap for 1 tsp chilli flakes or even 1 tbsp harissa
- I drizzled chilli oil (or harissa) over the tomatoes and tenderstem for the final 5 minutes of roasting in the oven
If you like this recipe why not try my vegan meatball pasta bake
