Sicilian-Inspired Gnocchi with Courgette and Tomato Sauce

Golden gnocchi, small vegetable cubes and a fruity tomato sauce make up my Sicilian-inspired gnocchi. Courgette, carrots and fresh basil bring colour to the pan.

My vegetable version of gnocchi

This is my own Sicilian-inspired vegetable pan, combining gnocchi with courgette and carrots. Small cubes spread evenly between the gnocchi instead of sitting beside them in large pieces.

Dice the carrots and courgette finely

Cut the carrots particularly small so they soften quickly in the sauce. Add them to the pan first, followed by the courgette. A teaspoon of sugar lightly caramelises the vegetables.

Let the tomato sauce reduce

The stock and canned tomatoes add plenty of liquid. Simmer uncovered until the sauce coats the vegetables. Fold in the separately fried gnocchi just before serving.

Kitchen tip

Keep the gnocchi in a single layer and let the underside turn golden before turning. They will keep more of their browned texture.

Choose your favourite chilled potato gnocchi and follow the packet frying instructions.

Easy recipe

Sicilian-Inspired Gnocchi with Courgette and Tomato Sauce

Sicilian-inspired gnocchi with courgette, carrots and a fruity tomato sauce. An easy vegetable pan with fresh basil, ready in 30 minutes.

Prep time

10 min

Cook time

20 min

Yield

2 servings

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Ingredients

− 2 +

• 400 ggnocchi
• 200 gcourgette
• 250 gcarrots
• 400 gchopped tomatoes, canned
• 300 mlvegetable stock
• salt and pepper
• fresh basil
• 1 tsprapeseed oil, total for both pans
• 1 tspsugar

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Instructions

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1. Wash or peel the courgette and carrots and dice finely. Fry 400 g gnocchi in a non-stick pan with about half of the total 1 tsp rapeseed oil until golden, following the packet. Set aside.
2. Spread the remaining oil in a deep non-stick pan. Fry the carrots for a few minutes, add the courgette and lightly caramelise with 1 tsp sugar.
3. Add 300 ml vegetable stock and simmer for a few minutes. Stir in 400 g chopped tomatoes and reduce uncovered until the carrots are tender and the sauce is no longer watery.
4. Season with salt and pepper. Briefly fold in the gnocchi and serve with fresh basil.

Nutrition per serving

Calories

424 kcal

Protein

10 g

Carbohydrates

82.3 g

Sugar

22.9 g

Fat

6.9 g

Saturated fat

0.7 g

Fibre

6.7 g

Salt

3.8 g

Data source: USDA SR28

Recipe: Corinna · kitchensplace