Midweek Tomato Gnocchi - GUEST CHEF - Renee Brown

Midweek Tomato Gnocchi

Takes 10 mins | Serves 3-4

GF NF OF SF

Welcome to your new midweek staple, this flavour packed 10 minute gluten free gnocchi. Thanks to my gorgeous guest chef this month, Renee Brown - a nutritionist, health coach, and fellow plant-based mama.

This Midweek Tomato Gnocchi dish has so much flavour - from the rich tomato sauce, to the creamy gluten free gnocchi, garlic mushrooms, herby hemp pesto and fresh basil. This one will hit all the flavour spots on those busy midweek nights. Buon appetito!


INGREDIENTS

Pasta

500g gnocchi

1 tsp olive oil

½ onion, finely diced

2 cloves garlic, crushed

400g canned tomatoes

Salt and pepper

Handful basil leaves


Mushrooms

500g mushrooms, sliced

2 cloves garlic

2 tbsp vegan butter/coconut oil

1 tsp olive oil

Juice of ½ a lemon

Salt and pepper


Hemp Pesto

⅓ c extra virgin olive oil

2 tbsp hemp seeds

2 tbsp nutritional yeast

Juice of 1 lemon

Handful fresh basil

Salt and pepper

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INSTRUCTIONS

  1. Heat a large pot and add olive oil and onion. Sauté on low for a few minutes. Add the garlic and tomatoes and simmer for 10 minutes.
  2. Meanwhile, make the pesto - add all pesto ingredients to a blender and blitz until smooth.
  3. Lastly, heat a frying pan until really hot. Add the olive oil, vegan butter, mushrooms, garlic, and lemon. Keep moving the mushrooms around the pan for 3-4 minutes until golden brown.
  4. Boil a large pot of water, add a pinch of salt, then add the gnocchi. When they rise to the top they're cooked. Drain and add to your pasta sauce with a handful of fresh basil leaves and salt and pepper to taste.
  5. Place the gnocchi on one side of the plate, add the mushrooms, then drizzle over the pesto with any leftover basil leaves.

NOTES

  • Gluten free: We used a gluten free pesto, so this dish was naturally gluten free. They're readily available at the supermarket so have a look! Means they're made from potato along with rice flour to bind.
  • Nut free: As is, thanks to the hemp seeds in the pesto.
  • Sugar free: As is.
  • Oil free: Sauté the tomato sauce and mushrooms in a little water, and for the pesto use a little water or chickpea brine / aquafaba (I do prefer the pesto with olive oil though).
  • Weight loss: Serve 1 cup of the gnocchi with 1 cup of mushrooms, 1 tablespoon of pesto, and a crunchy green salad on the side (you won't even need dressing, as there's enough flavour from the mushrooms, pesto, and gnocchi).


If you try this recipe, let me know! Leave a comment below, or share a photo on Instagram and tag me @begoodorganics - I can't wait to hear how you get on.

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