Gnocchi with slow-roasted tomatoes and basil

Gnocchi with slow-roasted tomatoes and basil

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Fast and fresh vegetarian gnocchi doubles as a midweek meal and an easy option for summer entertaining.

The ingredient of Gnocchi with slow-roasted tomatoes and basil

  1. 60ml olive oil
  2. 3 cloves garlic, crushed
  3. 2 tbsp roughly chopped lemon thyme
  4. 800g tomato medley mix, halved (see top tips)
  5. 500g fresh gnocchi (see top tips)
  6. 70g butter
  7. 1 red onion, finely chopped
  8. 1/2 cup basil leaves, finely chopped, plus extra leaves, to serve
  9. 40g (1/2 cup) finely grated Parmesan, (or vegetarian hard cheese) plus extra, shaved, to serve
  10. Roughly chopped roasted walnuts (optional), to serve

The instruction how to make Gnocchi with slow-roasted tomatoes and basil

  1. Preheat oven to 150u00b0C fan-forced. To slow-roast tomatoes, place oil, 1 garlic clove, thyme and tomatoes in a large bowl. Season with salt and pepper, then toss to combine. Place tomatoes, cut-side up, on 2 large oven trays and roast for 40 minutes or until shrivelled.
  2. Cook gnocchi in a large pan of boiling salted water for 2 minutes or until heated through, then drain.
  3. Heat butter in a large, deep, heavy-based frying pan over high heat. Add onion and remaining 2 garlic cloves, and cook, stirring occasionally, for 5 minutes or until onion is soft. Add gnocchi and cook, tossing occasionally, for 3 minutes or until light golden. Add slow-roasted tomatoes, basil and parmesan. Season, then toss to combine.
  4. Divide gnocchi among bowls and scatter with walnuts, if using, and extra basil and parmesan.

Nutritions of Gnocchi with slow-roasted tomatoes and basil

calories: 518.869 calories
fatContent: 32 grams fat
saturatedFatContent: 13 grams saturated fat
carbohydrateContent: 43 grams carbohydrates
sugarContent: 6 grams sugar
fibreContent:
proteinContent: 12 grams protein
cholesterolContent:
sodiumContent: 631 milligrams sodium

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