This is a very simple, delicious and easy to make elegant meal for gnocchi lovers.
Ingredients
- 2 tbs olive oil
- 4 cloves garlic, chopped
- ½ tsp pepperoncini, crushed
- 480 g artichoke hearts (2 cans à 390 g), cut into quarters
- 50 g sun-dried tomatoes in oil, coarsely chopped
- ½ cup white wine
- ¾ cup vegetable broth from ½ a cube
- 1 cup tomato sauce
- 1200 g potato gnocchi
- ¼ cup parsley, chopped
- Tomato sauce:
- 1 tbs olive oil
- 1 onion, chopped
- 3 cloves garlic, chopped
- 400 g chopped tomatoes, from a can
- ¼ cup tomato puree
- ½ tsp sea salt
- ½ tsp black pepper
- 2 ½ tsp dried basil
- 1 ¼ tsp dried oregano
Directions
1.
Sauté garlic in olive oil over medium heat for 2-3 minutes; add crushed pepperoncini, stir.Add artichoke hearts and sun-dried tomatoes, sauté for 1-2 minutes.
3.
Add the tomato sauce, mix and combine all the ingredients, cook for 2-3 minutes. Sprinkle with parsley.
4.
Meanwhile, cook the gnocchi in a lot of salted water, drain. Toss to coat with the artichoke and tomato sauce. Serve immediately topped with grated Parmesan cheese.
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 646g | |
Recipe makes 4 servings | |
Calories 625 | |
Calories from Fat 278 | 44% |
Total Fat 31.2g | 39% |
Saturated Fat 13.33g | 53% |
Trans Fat 0.0g | |
Cholesterol 48mg | 16% |
Sodium 1775mg | 74% |
Potassium 1349mg | 39% |
Total Carbs 74.15g | 20% |
Dietary Fiber 11.2g | 37% |
Sugars 10.89g | 7% |
Protein 11.78g | 19% |
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