Creamy Garlic & Tomato Gnocchi

500g gnocchi
2 tbsp Extra Virgin Olive Oil
10 cloves garlic, minced
1 sweet red pepper, diced
500g cherry tomatoes, sliced in half
1 tsp red chilli flakes
250ml chicken stock
3/4 cup cream, substitute with coconut cream
Salt, to taste
Black pepper, to taste
Sugar, add according to taste if the sauce is too acidic
Fresh basil
Parmesan, to serve

Cook the gnocchi according to the package instructions, once cooked, drain and set aside.

In a large saucepan, heat up the olive oil on medium heat.
Add the minced garlic and saute for a minute until fragrant.

Add the diced pepper, and saute for 2 minutes. Add the chopped cherry tomatoes, red chilli flakes, and chicken stock. Allow to cook until the tomatoes have softened – 10-12 minutes.

Stir in the cream and add a pinch of sugar if the sauce is acidic. Allow the sauce to simmer for 5 minutes. Allow the sauce to cool, and blend till smooth. Pour the sauce back into the saucepan and bring to a gentle simmer.

Add salt and pepper to taste, add the cooked gnocchi, and toss with the sauce until coated. Mix in the chopped basil.

Serve immediately with grated parmesan and extra basil. Enjoy!

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