- 250g cherry tomatoes
- 1 red onion
- 1 garlic clove
- 1 courgette
- 400g gnocchi
- 2 tbsp tofu basil pesto
- A handful of basil, leaves only
- Sea salt
- 2 tbsp olive oil
- Freshly ground pepper
- Baking tray
- Vegetable peeler
- Frying pan
- 1.
Preheat your grill to its highest setting. Halve the cherry tomatoes and spread them out on a foil lined baking tray. Season with salt and slide under the grill for 10 mins till soft and slightly charred. When cooked, remove from under the grill and set aside while you finish cooking the dish.
- 2.
Peel and thinly slice the red onion. Peel and grate or crush the garlic. Trim the ends off the courgette. Using a veg peeler, peel the courgette into thin ribbons, turning it as you go. When you get to the middle, stop and finely chop it.
- 3.
Warm a frying pan on a medium heat for 1-2 mins. When warm, pour in 2 tbsp olive oil. Carefully add the gnocchi and fry for 4 mins, shaking the pan regularly so the gnocchi turn golden on all sides.
- 4.
After 4 mins, add the onion, garlic and chopped courgette middle with a good pinch of salt and pepper. Fry together with the gnocchi for 3 mins, till the onion and courgette are slightly softened.
- 5.
Add the grilled cherry tomatoes and the courgette ribbons and gently toss together. Add 2 tbsp basil tofu pesto and toss the pan a few times to coat everything.
- 6.
Taste and add a pinch more of salt or pepper if you think it needs it. Divide the gnocchi and veg between a couple of warm plates and tear over the basil leaves to serve.
- Tip
Knock Gnocchi, who’s there?
A traditional Italian food, Gnocchi can easily be mistaken for pasta, but these are actually little potato dumplings that can be cooked up quickly with practically any veg for a satisfying supper.