Creamy Tomato and Basil Gnocchi
Ingredients
- 500 g fresh gnocchi
- 400 ml passata
- 100 ml double cream
- 2 garlic cloves
- 20 g fresh basil
- 40 g parmesan
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 423 kcal
- Protein
- 10.8 g
- Carbohydrate
- 47.4 g
- of which sugars
- 6.4 g
- Fat
- 19.9 g
- of which saturates
- 10.2 g
- Fibre
- 4.1 g
- Salt
- 1.57 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Bring a large pan of salted water to the boil.
- 2
Meanwhile, heat the olive oil in a saucepan over a medium heat. Crush in the garlic and fry for 1 minute.
- 3
Pour in the passata, season well and simmer for 5 minutes.
- 4
Stir in the double cream and most of the basil, then keep warm on a low heat.
- 5
Cook the gnocchi in the boiling water for 2-3 minutes until they float to the surface. Drain well.
- 6
Toss the gnocchi in the tomato sauce and serve scattered with grated parmesan and the remaining basil.
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