Mediterranean-style Gnocchi with Tomatoes and Courgette
This delicious, veg-packed dinner is easy to whip up - all you need is 15 minutes.
Substitutes?
- No chard? Use spinach instead.
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Servings: 2
Ingredients:
250 g cherry tomatoes
1 courgette
100 g chard
1 tbsp extra virgin olive oil
40 g black olives
2 tbsp tomato purée
200 ml vegetable stock
250 g gnocchi
10 basil leaves
salt & pepper
Recipe:
- Cut the courgette into slices 1cm thick. Roughly chop the chard leaves and stems.
- Heat the olive oil in a large frying pan over a medium heat. Fry the courgette until lightly golden (2-3 minutes), then add the baby tomatoes. Season with salt and pepper.
- Add the tomato purée, olives and stock. Bring to a boil, then add the gnocchi and cook covered until the gnocchi are tender (about 5 minutes). Add the chard and cook for another 2 minutes, until the chard wilts. Season to taste.
- Serve hot with fresh basil and enjoy.
How to store
Store in an airtight container, in the fridge for up to 3 days, or in the freezer for up to 2 months.
