Cauliflower Gnocchi with Napoli Sauce
Cauliflower Gnocchi with Napoli Sauce
I know basil is the go-to for pasta, but I love crisp, fresh parsley with cauliflower so I have chosen parsley for this dish. You can now buy fantastic gnocchi in many different flavours and cauliflower is becoming very popular. You can use any flavour of gnocchi with this sauce.
Servings
1
Prep time
Cook time
Recipe
Ingredients
- 1 large onion, finely diced
- 2 tbsp olive oil
- 1 tsp salt & pepper
- 1 tsp salt & pepper
- 1 bunch parsley, chopped
- 2 tbsp tomato paste
- 2 jars passata
- 1 tin tomatoes, diced
- 800g gnocchi
- Parmesan, to taste
- Cracked pepper, to taste
Method
- Place a large sauté pan over medium-low heat and add olive oil, onions and salt and pepper. Stir for 5 mins or until the onions are soft.
- Place a large sauté pan over medium-low heat and add olive oil, onions and salt and pepper. Stir for 5 mins or until the onions are soft.
- Add tomatos paste and cook, stirring for 2–3 mins, until the tomato paste darkens in colour.
- Add passata, the tin of tomatoes and another handful of parsley. Stir well and cook for about 40 mins on low-medium heat.
- 15-20 mins before the sauce is ready, fill a large pot with cold water and add a tbsp of salt. Bring to a boil. Add gnocchi and cook as per pack directions.
- Drain and serve with lots of pasta sauce, parmesan, freshly cracked pepper and your favourite garlic bread.
- Tip: Don’t leave the gnocchi when it goes into the pot. It cooks fast!
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