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Salsa Gnocchi
Gnocchi are delicious little Italian dumplings, which are now very easy to find in most supermarkets. With this recipe we’ve married Italian gnocchi with Mexican salsa. If you’ve never tried gnocchi before, pick up a pack next time you’re at the shops and give this recipe a go – we’re pretty sure you’ll love it!
Before you start
Large saucepan of salted water on a high heat • Small food processor • Large frying pan
Ingredients
Ingredients
- 1 x 500g packet gnocchi
- 4 large fresh tomatoes
- 1 shallot or small onion
- 1 garlic clove
- 1⁄2 fresh red chilli
- 1 tbsp red wine vinegar
- 3 tbsp olive oil, plus extra for drizzling
- small handful of fresh basil leaves
- 1 tbsp grated plant-based parmesan (optional)
- salt and black pepper
Method
-
1.
Cook the gnocchi • Drop the gnocchi into the pan of boiling water • Cook according to the instructions on the packet, then drain
Meanwhile, make the salsa sauce • Halve the tomatoes and use a teaspoon to scoop out and discard the watery seeds • Chop one of the tomatoes into small dice and set it aside for later • Trim the onion, garlic and chilli • Add the remaining tomato halves, onion, garlic, red wine vinegar, chilli and 1 tablespoon of the olive oil to the food processor • Pulse until you have a chunky salsa (or use a knife to finely chop, if you prefer) • Season with salt and pepper
Fry the gnocchi • Put the frying pan on a high heat • Add the remaining 2 tablespoons of olive oil • Tip the gnocchi into the hot oil and fry for 5–6 minutes, until golden and crisping around the edges
Add the salsa • Tip the salsa into the frying pan and toss it through the gnocchi • Once hot, remove from the heat and stir in the fresh chopped tomato • Stir through most of the basil, reserving a few leaves for garnish
Serve • Drizzle the gnocchi with a little olive oil and top with the reserved basil leaves • Sprinkle with grated plant-based parmesan, if you like
