- 1 tbsp olive oil
- 0.5 onion, chopped
- 0.5 clove cloves garlic, chopped
- 14 g fresh basil
- 390 g tinned chopped tomatoes
- 0.5 tsp brown sugar
- 0.5 tsp Worcestershire sauce
- 0.5 tsp dried mixed herbs
- 270 g fresh on-the-vine tomatoes
- 500 g fresh gnocchi
- 12 g pine nuts
- 1 tbsp parmesan shavings
Preheat the oven to 200ºC, fan 180ºC, gas 6. Heat ½ tablespoon of the oil in a large pan and fry the onion for 5-10 minutes, until softened, adding the garlic for the last minute.
Stir in half the basil, the chopped tomatoes, sugar, Worcestershire sauce and the herbs. Bring to the boil, then reduce to a simmer for 10 minutes.
Meanwhile, place the tomatoes (keep the vine on) on a baking tray, drizzle with the remaining oil and season with black pepper. Oven roast for 10 minutes, until just soft.
Cook the gnocchi to pack instructions and drain. In a small frying pan, lightly toast the pine nuts.
Stir the gnocchi through the tomato sauce. Divide between 4 bowls and top with the pine nuts, roasted tomatoes, remaining basil and parmesan shavings.