• 1 tbsp olive oil
  • ½ onion, chopped
  • ½ clove garlic, chopped
  • 14g fresh basil
  • 390g tin chopped tomatoes
  • ½ tsp brown sugar
  • ½ tsp Worcestershire sauce
  • ½ tsp dried mixed herbs
  • 270g fresh on-the-vine tomatoes
  • 500g fresh gnocchi
  • 12g pine nuts
  • 1 tbsp parmesan shavings


  1. 1

    Preheat the oven to 200ºC/gas mark 6. Heat half the oil in a large pan and fry the onion for 5-10 minutes until softened, adding the garlic for the last minute.

  2. 2

    Stir in half the basil, the chopped tomatoes, sugar, Worcestershire sauce and the herbs. Bring to the boil, then reduce to a simmer for 10 minutes.

  3. 3

    Meanwhile, place the tomatoes on a baking tray, drizzle with the remaining oil and season with black pepper. Oven roast for 10 minutes, until just soft.

  4. 4

    Meanwhile, cook the gnocchi according to instructions on the packet and drain. In a small frying pan, lightly toast the pine nuts.

  5. 5

    Stir the gnocchi through the tomato sauce. Divide between 4 bowls and top with the pine nuts, roasted tomatoes, remaining basil and parmesan shavings.

Nutritional Details

Each serving provides
  • Energy 2395kj 572kcal 29%
  • Fat 11.0g 16%
  • Saturates 1.8g 9%
  • Sugars 14.0g 16%
  • Salt 2.7g 45%

% of the Reference Intakes

Typical values per 100g: Energy 419kj/100kcal

Each serving provides

98.7g carbohydrate 7.7g fibre 14.7g protein

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