Gnocchi with Spring Veg & Tomato Sugo, Fresh Basil & Parmesan

Prepare Ingredients & Boil Water:

Wash the fresh produce. Peel and dice shallot. Peel and thinly slice the garlic. Thinly slice the zucchini and squash into half moons, 2-3mm thick. Pick the leaves off the basil, roughly chop and reserve a few leaves for garnish. Bring a large pot of water to a boil. (TIP: If you want your veg to 'blend' in - you can grate the zucchini and squash, or even blitz it in a food processor).

Start Sauce:

In a large pan (or pot), heat olive oil on medium heat. Add the shallot and garlic. Cook for about 2 to 3 minutes, stirring occasionally. Add the zucchini and squash, cook for 4 minutes more, until it starts to soften.

Simmer Sauce:

Add the red wine, tomato sauce with basil, brown sugar (to taste), chopped basil and give it all a good stir and reduce to simmer. Simmer until vegetables are tender, stirring occasionally, about 6-8 minutes. Season with salt and pepper to taste.

Cook Gnocchi:

Add gnocchi to boiling water (cooking in batches if required). Cook for about 3 minutes or until tender. Use a slotted spoon to carefully remove from the boiling water.

You Plate It:

Add the cooked gnocchi to the sauce and combine well. Divide between plates. Serve with parmesan and garnish with basil. Enjoy!