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Tomato and Basil Gnocchi
Tomato and basil gnocchi.jpeg


Heat a frying pan and add a couple of sprays of the oil, spring onions and garlic and cook on a low heat to soften.

Add the tomato passata and increase the heat slightly. After a about 3-4 minutes add the chopped basil leaves and black pepper and turn down the heat, stirring occasionally.

Bring a large pan of water with the stock cube to the boil.

Add the gnocchi and simmer for 1-2 minutes until the dumplings rise to the surface.  Drain and add straight to the tomato sauce and stir gently.

Serve straight away and sprinkle a few basil leaves and cheese over the top if required.

TIP: To spice it up add ½ a chopped red chilli when you cook the onions and garlic.

Serves 2
Prep time: 5 minutes
Cooking time: 15 minutes

Per portion

Calories: 385

Fat: 1.5g

Saturates: 0.6g

Carbs: 79.5g

 of which sugars: 7.1g

Fibre: 5.4g

Protein: 10.5g

Salt: 2.2g


• 1 x 350g jar of Cirio Passata Rustica (ordinary passata can be used)

• 5 spring onions, finely sliced

• 1 clove of garlic, peeled and finely diced

• 400g fresh gnocchi

• 1 small handful of basil leaves, finely chopped

• 1 vegetable stock cube

• Freshly ground black pepper

• Rapeseed oil spray

• A few fresh basil leaves to serve

• A little fresh vegetarian style Parmesan to serve (optional)

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