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Gnocchi with Sun Dried Tomato Sauce

by Alex Mackay

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The Sun Dried Tomatoes light up and also season the sauce and gnocchi, giving you intense little nuggets of flavour throughout. The mozzarella should just begin to melt and the basil freshens things up beautifully.


See below for the full written recipe.





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Total Prep and Cooking Time: 20 minutes plus 15 minutes soaking
Serves: 4
Vegetarian: Yes


  • Half a pack Sun Dried Tomatoes (50g)

  • 2 tbsp extra virgin olive oil

  • 1 onion, peeled and finely chopped

  • 4 cloves of garlic, peeled and finely sliced

  • 400g tin of chopped tomatoes

  • 500g packet of fresh gnocchi

  • 1 mozzarella

  • 20 large leaves of basil

  • Salt, sugar and cayenne pepper

How to cook it:

  1. Boil your kettle. Put the Sun Dried Tomatoes into a small bowl; pour the water over the top then leave to soak for 15 minutes

  2. Put the onion and garlic into a shallow pan. Add the oil, cover and then soften over a medium heat for 5 minutes. Add the tin of tomatoes and 100ml of water, bring to the boil then simmer for 10 minutes

  3. While the sauce simmers, chop the Sun Dried Tomatoes into bits the size of big raisins. Add them to the sauce then simmer for the last 5 minutes or so.

  4. Bring a large pan of lightly salted water to the boil

  5. Slice the basil and chop the mozzarella into small (1.5cm) cubes

  6. Boil the gnocchi for 3 minutes, strain and shake well and then add to the sauce

  7. Stir in the mozzarella followed by the basil. Remove from the heat, season to taste with salt (donít need much), sugar (to bring out the tomatoís flavour) and cayenne pepper. Serve

Prep Ahead: If you are only cooking for 2, separate half of the gnocchi and sauce before you add the mozzarella and basil. You can then keep it in the fridge for a couple of days or freeze for another time.

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