This one-pot cherry tomato gnocchi is an easy and delicious dinner! It’s made with simple ingredients and comes together in 20 minutes. The star of this recipe is the cherry tomatoes – they make an amazing homemade tomato sauce. This dish is dairy-free and can be made gluten-free by using gluten-free gnocchi.
Prep time: 2 minutes
Cook time: 15 minutes
Servings: 2
Ingredients
- 1 onion
- 1 tbsp olive oil for frying (see notes for oil-free)
- 2 cloves garlic
- 2 tbsp tomato paste
- 1 pint cherry/grape tomatoes (about 15)
- 3/4 cup water
- Large handful of fresh basil (about 4 bunches)
- Pinch of salt (about 3/4 to 1 tsp)
- 500g gnocchi (can also be pre-cooked, use gluten-free if necessary)
- Cashew parmesan to serve
Equipment
- Large pan or pot
- Small pot (if gnocchi isn’t pre-cooked)
Instructions
- Start by dicing an onion, then fry it with a tbsp of olive oil in a large pan or pot on medium heat. Stir occasionally.
- Peel and mince garlic, then add to the onions.
- If the gnocchi are not pre-cooked, bring water to a boil in a small pot.
- After about 5 minutes of sautéing the onions and garlic, the onions should become translucent. Add the tomato paste, cherry tomatoes, water and salt. Mix well then let simmer for 5-10 minutes.
- Once the water in the small pot has boiled, add the gnocchi. Drain after 2-3 minutes, once the gnocchi starts floating in the water. If using pre-cooked gnocchi, you can skip this step.
- Lightly press the cherry tomatoes with a wooden spoon to pop them open.
- Finely chop 4 bunches of basil. Add about 3/4 of the chopped basil to the pan with the tomato sauce.
- If the sauce has reduced too much, you can add a bit more water (about 1/4 cup).
- Once the gnocchi is cooked and drained, add to the pan and mix until the gnocchi is coated in the tomato sauce.
- Remove from heat and serve with the remaining fresh basil, cashew parmesan, and salt and pepper to taste. Enjoy!
Notes
*For an oil-free version, simply omit the olive oil when frying. Use a good non-stick pan and use a couple tbsp of water or vegetable stock to fry the onions and garlic.
