Tomato & Red Pepper Gnocchi

Pillowy gnocchi with a chunky, rustic tomato and sweet red pepper sauce bursting with flavour. This delicious vegan main, packed with fresh Italian flavours, is easy to make and comes together in just 30 mins – perfect for a weeknight dinner.

  • Prep Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 8 1x
  • Category: Vegan, Pasta


For the tomato & red pepper sauce:
  • extra-virgin olive oil
  • 1 sweet onion, finely chopped
  • 1 small carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 2 garlic cloves, finely chopped
  • 450 g fresh baby plum tomatoes, halved
  • 2 sweet pointed peppers (red Romano peppers), sliced
  • 150 ml water
  • sea salt and freshly-ground black pepper
  • 5 g fresh basil, torn or roughly chopped
For the gnocchi:
  • 1 kg potato gnocchi
  • to serve: grated Grana Padano or Parmigiano Reggiano (optional)


Making the sauce:

  1. Prep the following ingredients: 1) Finely chop the onion, carrot, celery and garlic. 2) Halve the baby plum tomatoes. 3) Slice the sweet pointed peppers.
  2. Heat the extra-virgin olive oil in a medium saucepan over medium-low heat. Add the onion, carrot, celery and garlic and season with sea salt and some freshly-ground black pepper. Cook, stirring occasionally, until very soft, 15 to 20 minutes; you want the veg to cook gently without taking on any colour.
  3. Turn the heat up to medium-high. Add the halved tomatoes and cook, stirring occasionally, until they soften and release their juices, around 5 minutes. Add the peppers and water, season with sea salt and bring to a simmer. Simmer covered, with the lid slightly ajar, for 5 minutes then simmer uncovered for another 5 minutes.
  4. Remove the saucepan from the heat; tear and stir in the fresh basil. Taste and season with extra sea salt and freshly-ground pepper, if necessary.

Assembling the dish:

  1. Cook the gnocchi in salted boiling water according to package instructions. Drain well then toss with ¾ of the sauce.
  2. To serve, divide the gnocchi between bowls, top with remaining sauce and a sprinkle of cheese (if using).

STORAGE: this dish can be kept in the fridge for up to 3 days.