Gnocchi with Spring Veg & Tomato Sugo, Fresh Basil & Parmesan
- Prep time: 25 minutes
- Calories: 760
- 1 Shallot
- 2 Garlic Clove
- 120 Grams of Squash
- 1 Zucchini
- 1 350 Gram Pack of Tomato Sauce with Basil
- 0.5 Cups of Red Wine
- 1 300 Gram Pack of Fresh Gnocchi
- 50 Grams of Parmesan (Shredded)
- 2 Teaspoons of Brown Sugar
- 1 Small Bunch of Basil
- 3 Tablespoons of Panko Bread Crumbs
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. While sauce is simmering, heat olive oil (enough to cover base) in a small pan over medium heat. Add bread crumbs and toast until golden, about 2 minutes. Season with salt and pepper to taste. Set toasted bread crumbs aside on paper towel to cool.
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 toasted bread crumbs and parmesan and garnish with reserved basil leaves. Enjoy!