This colourful dish is ready in a flash, and makes the most of gnocchi's delicious pairing with cheese. Simply toss gnocchi into homemade tomato sauce, crumble goats’ cheese over, and it's done!
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1.4 g||5.9 g|
|Protein||5.3 g||21.7 g|
|Salt||0.47 g||1.94 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps
Wash your fruit and veg
Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)
Now, let's get started!
Boil a kettle
Chop the cherry tomatoes in half
Chop the basil roughly, including the stalks
Meanwhile, add the gnocchi to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat
Cook the gnocchi for 2-3 min or until cooked through
Once done, drain the gnocchi, reserving a cup of the starchy cooking water
Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of olive oil over a medium-high heat
Once hot, add the chopped cherry tomatoes to the pan with a pinch of salt and cook for 30 secs
Add the roasted garlic paste, tomato paste and chilli flakes (can't handle the heat? Go easy!) and cook for 30 secs further
Add the Chinese rice wine with a generous pinch of sugar to the pan and cook for 1 min further – this is your tomato & garlic sauce
Add the drained gnocchi to the pan with a small splash of starchy pasta water and the chopped basil
Season with a pinch of salt and pepper, give everything a good mix up and cook for 1 min or until the sauce begins to stick to the gnocchi – this is your tomato gnocchi
Tip: Add a splash more starchy cooking water if your sauce is looking a little dry!
Set the tomato gnocchi in the centre of the table, ready to share
Break the goats' cheese all over the gnocchi and top with a handful of rocket
Drizzle with some olive oil, season with a grind of black pepper and let everyone dig in