This Gnocchi with Slow-Roasted Tomatoes is a vibrant, flavorful dish that brings together the sweetness of slow-roasted vine tomatoes, a rich herb-infused sauce, and tender gnocchi. The combination of fresh basil, chili oil or harissa, and perfectly roasted tomatoes elevates this comforting meal. It’s versatile enough to include your favorite green vegetables like tenderstem broccoli, kale, or spinach, making it a wholesome and satisfying option for any day of the week.
Ingredients:
- 1 tbsp olive oil
- 250g vine tomatoes (with a pinch of salt)
- 400g tinned chopped tomatoes
- Fill the empty tin ½ full with water and add 1 tsp olive oil
- 1 red onion, finely chopped
- 3 cloves garlic, minced (or 1 tsp garlic powder)
- ½ tsp dried sage
- ½ tsp dried oregano
- ½ tsp marjoram (or swap for thyme)
- 1 tbsp chili oil (or swap for 1 tbsp harissa)
- 1 tbsp chopped fresh basil
- 250g gnocchi
- 5-6 tenderstem broccoli (or substitute with green beans, kale, or spinach)
Instructions:
- Slow Roast the Vine Tomatoes:
- Preheat the oven to 300°F (150°C).
- Place the vine tomatoes on a baking sheet, drizzle with 1 tbsp olive oil, and sprinkle with a pinch of salt.
- Roast for 1 hour or until the tomatoes are soft and slightly caramelized.
- Prepare the Tomato Sauce:
- In a large skillet, heat 1 tbsp olive oil over medium heat.
- Add the finely chopped red onion and sauté for 5-7 minutes until softened.
- Add the minced garlic (or garlic powder), dried sage, oregano, and marjoram (or thyme), stirring for 1 minute until fragrant.
- Pour in the tinned chopped tomatoes and the half tin of water mixed with 1 tsp olive oil.
- Bring the sauce to a simmer and cook for 15-20 minutes, allowing it to thicken slightly.
- Cook the Vegetables:
- While the sauce is simmering, cook the tenderstem broccoli (or your chosen greens) in boiling water for 3-4 minutes, or until tender.
- Drain and set aside.
- Add Heat and Fresh Herbs:
- Stir the chili oil (or harissa) into the tomato sauce, adjusting the amount based on your heat preference.
- Add the freshly chopped basil, and simmer for an additional 5 minutes.
- Cook the Gnocchi:
- In the meantime, cook the gnocchi according to the package instructions (usually in boiling water for 2-3 minutes, until they float).
- Drain the gnocchi and toss them gently into the tomato sauce.
- Combine and Serve:
- Add the roasted vine tomatoes and the tenderstem broccoli (or other vegetables) to the gnocchi and sauce.
- Stir everything together gently to coat the gnocchi with the rich, flavorful sauce.
- Serve hot, garnished with extra basil or a drizzle of olive oil if desired.
Conclusion:
This Gnocchi with Slow-Roasted Tomatoes is a delicious combination of tender gnocchi, tangy tomatoes, and a mix of fresh and dried herbs. The slow-roasted tomatoes add a natural sweetness that pairs beautifully with the spiced chili oil and fresh basil, while the addition of tender vegetables brings balance to the dish. Perfect for a weeknight dinner or a special occasion, this recipe is sure to satisfy your craving for Italian-inspired comfort food.
Gnocchi with Slow-Roasted Tomatoes and Herbs
Tender gnocchi and slow-roasted tomatoes cometogether in a flavorful herb-infused sauce, paired with fresh green vegetables.A wholesome, satisfying dish with a hint of spice from chili oil or harissa.
Ingredients
- 1 tbsp olive oil
- 250 g vine tomatoes with a pinch of salt
- 400 g tinned chopped tomatoes
- Fill the empty tin ½ full with water and add 1 tsp olive oil
- 1 red onion finely chopped
- 3 cloves garlic minced (or 1 tsp garlic powder)
- ½ tsp dried sage
- ½ tsp dried oregano
- ½ tsp marjoram or swap for thyme
- 1 tbsp chili oil or swap for 1 tbsp harissa
- 1 tbsp chopped fresh basil
- 250 g gnocchi
- 5-6 tenderstem broccoli or substitute with green beans, kale, or spinach
Instructions
Slow Roast the Vine Tomatoes:
- Preheat the oven to 300°F (150°C).
- Place the vine tomatoes on a baking sheet, drizzle with 1 tbsp olive oil, and sprinkle with a pinch of salt.
- Roast for 1 hour or until the tomatoes are soft and slightly caramelized.
Prepare the Tomato Sauce:
- In a large skillet, heat 1 tbsp olive oil over medium heat.
- Add the finely chopped red onion and sauté for 5-7 minutes until softened.
- Add the minced garlic (or garlic powder), dried sage, oregano, and marjoram (or thyme), stirring for 1 minute until fragrant.
- Pour in the tinned chopped tomatoes and the half tin of water mixed with 1 tsp olive oil.
- Bring the sauce to a simmer and cook for 15-20 minutes, allowing it to thicken slightly.
Cook the Vegetables:
- While the sauce is simmering, cook the tenderstem broccoli (or your chosen greens) in boiling water for 3-4 minutes, or until tender.
- Drain and set aside.
Add Heat and Fresh Herbs:
- Stir the chili oil (or harissa) into the tomato sauce, adjusting the amount based on your heat preference.
- Add the freshly chopped basil, and simmer for an additional 5 minutes.
Cook the Gnocchi:
- In the meantime, cook the gnocchi according to the package instructions (usually in boiling water for 2-3 minutes, until they float).
- Drain the gnocchi and toss them gently into the tomato sauce.
Combine and Serve:
- Add the roasted vine tomatoes and the tenderstem broccoli (or other vegetables) to the gnocchi and sauce.
- Stir everything together gently to coat the gnocchi with the rich, flavorful sauce.
- Serve hot, garnished with extra basil or a drizzle of olive oil if desired.