Speedy Creamy Tomato Gnocchi

Name: Speedy Creamy Tomato Gnocchi
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 500 g Gnocchi (500g Remano potato gnocchi); 200 g Cherry Tomato (200g The Good Stuff cherry tomatoes); 300 ml Heavy Cream (300ml Farmdale thickened cream); 1 cup Water (1 cup water); 1 tbsp Tomato Paste (1 tbsp Remano tomato paste); 1 piece Yellow Onion (1 small brown onion, finely chopped); 2 tsp Garlic (2 tsp crushed garlic); 0 pieces Olive Oil (The Olive Tree olive oil, for cooking); 1 tbsp Butter (1 tbsp Pure Valley salted butter); 0 pieces Table Salt (Stonemill salt and pepper, to taste); 1 cup Mozzarella Cheese (1 cup Westacre Dairy shredded pizza cheese); 1 bunch Basil (1 bunch The Good Stuff basil)

A quick, creamy tomato pasta dish with potato gnocchi, cherry tomatoes, and heavy cream, finished with cheese and basil.

25 minItalian

Servings4

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Vegetarian
Pescatarian
Halal

Steps

1Heat a skillet on the stovetop on a medium heat, with a drizzle of olive oil and a tablespoon of butter.
2Finely dice the onion.
3Sauté the cherry tomatoes and onion until softened and translucent.
4Add the garlic, sautéing briefly, then pour in the tomato paste, gnocchi, thickened cream and water.
5Stir altogether and gently simmer for 5–8 minutes, until gnocchi is cooked through and the sauce has thickened.
6Give it another stir, then add a handful of cheese and basil, then remove from the heat.
7Stir again.
8Serve gnocchi warm with salad on the side.