Gnocchi with Spring Veg & Tomato Sugo, Fresh Basil & Parmesan
- Prep time: 25 minutes
- Calories: 760
- 1 of Shallot
- 2 of Garlic Clove
- 120 g of Squash
- 1 of Zucchini
- 1 350g Pack of Lampomodoro (Passata)
- 1⁄2 Cup of Red Wine
- 1 300g Pack of Fresh Gnocchi
- 50 g of Parmesan (Shredded)
- 2 Tsp of Brown Sugar
- 1 Small Bunch of Basil
- 3 Tbsp of Panko Bread Crumbs
Prepare Ingredients:Peel and dice shallot. Peel and thinly slice the garlic. Trim zucchini and slice lengthways, scraping out seeds with a spoon. Thinly slice 1⁄2 of 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 for gnocchi.
Start Sauce:In a large pan (or pot), heat olive oil on medium heat. Add the shallot and garlic. Cook for about 2-3 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 and chopped basil. Stir well and reduce to simmer until vegetables are tender, stirring occasionally (about 6-8 minutes). Meanwhile, heat oil in a small pan over medium heat. Add bread crumbs and toast until golden, about 2 minutes. 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!