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Ingredients
- olive oil
- 2 garlic cloves, crushed
- ½ medium-large onion, chopped
- 2 cans diced tomatoes
- 1 heaped tbsp chilli paste (optional)
- ½ cup vegetable stock
- sea salt & freshly ground pepper
- 3-4 tbsp mascarpone (or sour cream)
- a small handful of basil leaves, torn
- 750 gm gnocchi
- freshly grated parmesan (optional)
Directions
- Heat a little oil in a heavy-bottomed pan and gently sauté the garlic and onion until reasonably tender, stirring now and again.
- Add the tomatoes, chilli paste, stock and seasonings. Stir well and cook until thick and fragrant.
- Then add the mascarpone and briefly cook, stirring until melted, before mixing in the basil.
- When the sauce is nearly ready, cook the gnocchi in a pot of lightly salted, boiling water until they float to the top. Then drain well and toss with the sauce.
- To serve, mound the gnocchi with plenty of the sauce in individual bowls and, if you like, top with a good sprinkling of parmesan.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 224g | |
| Recipe makes 6 servings | |
| Calories 287 | |
| Calories from Fat 172 | 60% |
| Total Fat 19.18g | 24% |
| Saturated Fat 8.05g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 100mg | 33% |
| Sodium 625mg | 26% |
| Potassium 260mg | 7% |
| Total Carbs 14.7g | 4% |
| Dietary Fiber 1.0g | 3% |
| Sugars 2.69g | 2% |
| Protein 14.51g | 23% |
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