Gnocchi with tomatoes, olives, capers, mozzarella and basil
This is my go-to meal when I am feeling lazy. It’s packed full of flavour but unlikely to be low on calories!
Salt and Pepper
- Put your water on to boil and heat olive oil in a separate pan on a medium heat.
- Chop your garlic. I absolutely love garlic so I used 3 large cloves. This can be chopped as roughly or finely as you wish. It’s all down to personal preference.
- Add the garlic to the hot oil and wait until lightly golden brown.
- Then add your passata. Use as much as you wish (I used about half a small carton for the two of us).
- Add your seasonings of salt and pepper. If you’re not big on spice you can leave the chilli flakes or add a minimal amount. I love the dried rosemary for that extra flavour.
- Then add your black olives and capers. Once again this is all down to personal preference. Add as much as you like. I love them so always go overboard!
- Your water should have come to the boil by now. Add the gnocchi to the boiling water and within a couple of minutes this will be ready. Read the instructions on the pack if you haven’t cooked gnocchi before but as a general rule it only takes a couple of minutes! Once it floats to the top this usually means it’s ready.
- Keep an eye on your sauce and turn down the heat to allow it to simmer.
- Once the gnocchi is ready – drain.
- Check your sauce for seasoning and if you’re happy combine the gnocchi and sauce. Mix well to ensure it is covered evenly.
- Serve up and then top with torn/chopped mozzarella and fresh basil. Enjoy!