Gnocchi with sage and roasted tomato sauce

Name: Gnocchi with sage and roasted tomato sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 1
Cuisine: Italian recipes
Ingredients: 125g fresh gnocchi; For the tomato sauce; 150g cherry tomatoes; 1 tbsp olive oil; 1 large garlic clove, finely chopped; 2 tbsp chopped fresh flatleaf parsley; 2 tsp finely chopped fresh sage leaves; 20g vegetarian blue cheese (such as Beenleigh Blue), crumbled; Extra-virgin olive oil, to drizzle

Easy
October 2008

Easy
October 2008

Serves 1
Hands on time 15 mins, plus 20 mins cooking time

A summery vegetarian gnocchi recipe, for one person, is great to make for yourself or as a wonderful dish for a veggie dinner guest.

Looking for something else? We have lots more recipes for 1 person for you to try.

Vegetarian recipes

Nutrition: per serving

Calories: 524kcals
Fat: 30.8g (8.3g saturated)
Protein: 12.4g
Carbohydrates: 49.7g (5.5g sugars)
Salt: 1.8g

Nutrition: per serving

Calories: 524kcals
Fat: 30.8g (8.3g saturated)
Protein: 12.4g
Carbohydrates: 49.7g (5.5g sugars)
Salt: 1.8g

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Ingredients

125g fresh gnocchi

For the tomato sauce

150g cherry tomatoes
1 tbsp olive oil
1 large garlic clove, finely chopped
2 tbsp chopped fresh flatleaf parsley
2 tsp finely chopped fresh sage leaves
20g vegetarian blue cheese (such as Beenleigh Blue), crumbled
Extra-virgin olive oil, to drizzle

Ingredients

125g fresh gnocchi

For the tomato sauce

150g cherry tomatoes
1 tbsp olive oil
1 large garlic clove, finely chopped
2 tbsp chopped fresh flatleaf parsley
2 tsp finely chopped fresh sage leaves
20g vegetarian blue cheese (such as Beenleigh Blue), crumbled
Extra-virgin olive oil, to drizzle

Method

Preheat the oven to 190°C/fan170°C/ gas 5. Put the tomatoes in a roasting tray, drizzle with the olive oil and scatter with the chopped garlic and some seasoning. Mix well to coat and roast for about 20 minutes, until softened. Remove and transfer to a small pan. Mash the tomatoes roughly with a fork, leaving some whole. Stir in the parsley, sage and blue cheese and heat gently.
Cook the gnocchi in a saucepan of boiling salted water for 2-3 minutes. Scoop out with a slotted spoon and divide between serving plates. Spoon over the tomato sauce and drizzle with extra-virgin olive oil to serve.

Method

Preheat the oven to 190°C/fan170°C/ gas 5. Put the tomatoes in a roasting tray, drizzle with the olive oil and scatter with the chopped garlic and some seasoning. Mix well to coat and roast for about 20 minutes, until softened. Remove and transfer to a small pan. Mash the tomatoes roughly with a fork, leaving some whole. Stir in the parsley, sage and blue cheese and heat gently.
Cook the gnocchi in a saucepan of boiling salted water for 2-3 minutes. Scoop out with a slotted spoon and divide between serving plates. Spoon over the tomato sauce and drizzle with extra-virgin olive oil to serve.