Tomato Gnocchi
When you get bored of pasta, gnnochi are a fantastic alternative. Packed with carbs to fuel you whilst out on a walk, they are easy to store, transport and cook. You can find gnnochi with a long shelf life in most supermarkets and stores.
I first cooked this recipe whilst on a walk in the Chiltern hills in Oxfordshire, England. Walking through a large field which was at one time part of the BBCs monitoring station. There are still large radio / satellite receivers there today. In fact, this was the listening station that first received news of Germanys surrender in World War II and the end of the European War. Anyway back to cooking here are the ingredients and the method, remember you can cook anywhere.
Ingredients
- Gnocchi
- Olive oil (2 tbl spn)
- Chopped frozen onion
- Mixed Italian herbs
- Garlic puree
- Tinned cherry tomatoes
Method
- Bring a pan of water to the boil
- Add the gnocchi and boil for. 3 - 5 mins
- Set the gnocchi aside, leaving in the water to finish cooking and stay warm
- In another pan, add the oil, onion and garlic puree and fry until golden brown
- Add the mixed herbs and stir well
- Add the tinned cherry tomatoes and cook for 5 - 10 mins
- Drain the gnocchi and add the sauce to serve
Suggested variations
- You can find different flavoured gnocchi available - try basil flavour to add extra depth
- Add a sprinkle of chilli powder or finely chopped red chilli to spice it up
- You can throw in a handful of fresh spinach leaves with the gnocchi when you take them off the boil to make it extra healthy and tasty