Perfect for a lazy Wednesday night, pile on this tomatoey goodness and have the best gnocchi you could ask for.
- Four servings of store-bought gnocchi
- 1 large onion (diced)
- 3 large cloves garlic, minced
- 1 large eggplant, diced
- 1/2 red capsicum, diced,
- 1 large zucchini, diced
- 2 tins (440g) organic tomatoes
- 1 heaped tablespoon tomato paste
- 1 teaspoons sugar
- 1 teaspoon salt
- cracked black pepper
- 2 tablespoons balsamic vinegar
- 1 bunch fresh basil
- 1 bunch fresh parsley, chopped
- Fresh parmesan-style cheese
- Bring a large pot of salted water to the boil.
- In a frying pan, saute the onion in a little olive oil over medium heat until translucent.
- Add the garlic and saute one minute, until fragrant.
- Add the eggplant, capsicum and zucchini and turn up the heat. Saute until the veg is starting to get brown.
- Add the tomatoes, tomato paste, sugar, salt, pepper, balsamic, and basil leaves (I leave them whole)
- Bring to a boil and then turn the heat down to simmer and thicken about 20 minutes. Throw in half the fresh parsley.
- Serve over the top of the gnocchi with the cheese and the rest of the parsley sprinkled over.
By all means make your own gnocchi (I have a super-easy recipe here), but good quality store-bought is legit.
Keywords: easy gnocchi, tomato gnocchi,