• 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


  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    Cook the gnocchi to pack instructions and drain. In a small frying pan, lightly toast the pine nuts.

  5. 5

    Stir the gnocchi through the tomato sauce. Divide between 4 bowls and top with the pine nuts, roasted tomatoes, remaining basil and parmesan shavings.

Nutritional Details

Each serving provides
  • Energy 2345kj 560kcal 28%
  • Fat 13.6g 19%
  • Saturates 2.5g 13%
  • Sugars 13.8g 15%
  • Salt 2.7g 45%

% of the Reference Intakes

Typical values per 100g: Energy 364kj/87kcal

Each serving provides

90.1g carbohydrate 6.3g fibre 16.2g protein

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