One pot gnocchi supper
Beans and gnocchi in rich tomato sauce
Servings: 4
Ingredients
The base
- 500 g ready uncooked gnocchi
- 1 tin chopped tomatoes good quality
- 1 tin cannellini or butter beans with the liquid
- 200 ml hot water
- 1 small onion
- 2 cloves of garlic
- 1 tbsp olive oil
- 10 g butter optional
Aromatics
- 2 tsp tomato purée
- 2 tsp sun dried tomato paste optional
- black pepper
- 1-3 tsp Henderson's relish or similar to give it depth of flavour
- 1 tsp dried basil opt for fresh basil if you have some
Garnish
- parmesan cheese skip to keep it vegan
- 1 bunch of rocket salad or fresh parsley leaves
Instructions
- Chop onions into small cubes. Heat the olive oil and start cooking the onions on small to medium heat. Take your time so they have a chance to caramelise. Add butter if using and continue cooking for about 5-10 minutes.
- Peel and press garlic through a presser. Add to the pan, cook until fragnant (about 1 minute).
- Add chopped tomatoes, beans with the liquid from the tin and about 200 ml of hot water. Add basic amount of your aromatics (basil, tomato purée, sun dried tomato paste, Henderson's relish)- you can always add more later. Let it simmer for about 10-15 minutes. Adjust the seasoning to your taste. The sauce should be a little watery at this stage as gnocchi will absorb some of the liquid. When you are happy with the flavour add gnocchi and cook for another 2 minutes.
- Serve fresh or pack for a lunch. You can also freeze it for later for up to a month.