Gnocchi with Capsicum Ragu

The perfect meat-free meal the whole family will love. This dish uses ready-made gnocchi, something I always have on hand ever since discovering the shelf-stable Granoro brand available from Vetro and La Cave. Trust me, I was sceptical at first too, as store bought gnocchi is usually just hard little bullets, but the Granoro variety is not only convenient it’s in no way a compromise. If you don’t have gnocchi on hand, pasta will work just as well.

1 tbsp olive oil
1 onion, thinly sliced
2 capsicums, thinly sliced
1 tbsp balsamic vinegar
1 tsp brown sugar
1 tin cherry tomatoes
¼ cup water
½ tsp salt
large handful of fresh basil
1 packet of ready-made gnocchi
1 150g pottle of cherry mozzarella

Heat the oil in a large oven proof pan, add the onions and capsicum and cook over a low heat for 20–25 minutes until they are soft. Splash in the vinegar and allow this to cook off before adding the sugar and cherry tomatoes, water, salt and basil. Bring the sauce back up to a simmer and cook for another 10 minutes.

Add the gnocchi, arrange the cherry mozzarella on top and bake at 180°C for 15 minutes.
To serve, scatter on more basil leaves.


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