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–+ servings

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.
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Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Course Main Course
Cuisine Italian-inspired
Servings 4
Calories 380 kcal

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.

Nutrition

Calories: 380kcal
Keyword slow-roasted tomatoes
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