Gnocchi makes this hearty dish a sure-fire crowd pleaser. It’s easy on the budget, too..
Credit by: KingOfChef
To make the tomato & vegetable sauce, heat the oil in a large heavy-based saucepan over medium heat. Add the onion, carrot, zucchini, celery and garlic and cook, stirring often, for 5 minutes or until the vegetables soften.
Add the passata to the pan. Cover and bring to the boil. Reduce heat to low and cook, covered, for 10 minutes. Uncover and cook for a further 5 minutes or until the sauce reduces and thickens. Add the sugar and stir until well combined. Season with salt and pepper.
Meanwhile, cook the gnocchi in a large saucepan of boiling water following packet directions or until tender. Drain.
Divide the gnocchi among serving bowls. Spoon over the tomato & vegetable sauce. Sprinkle with basil and parmesan to serve.
Tip: While cooking the gnocchi in step 3, watch for the gnocchi to rise to the surface of the water. This is an indication that it's cooked. ((( Variations )))
Pasta with chickpea & vegetable sauce: Omit the gnocchi. In step 2, add 1 x 400g can chickpeas, rinsed, drained, to the pan in the last 5 minutes of cooking. Omit step 3. In step 4, add 300g cooked penne pasta to the sauce and toss until well combined. Divide among shallow serving bowls and sprinkle with basil and parmesan to serve.
Spaghetti bolognaise with pancetta: Omit the gnocchi. Replace the basil with 1/3 cup fresh continental parsley leaves. Add 100g pancetta, thinly sliced, to the pan with the onion in step 1. At the end of step 1, increase heat to high and add 300g extra lean beef mince. Cook, stirring with a wooden spoon to break up any lumps, for 3-4 minutes or until the mince changes colour. At the end of step 2, add the parsley to the sauce and stir until well combined. In step 3, cook 300g dried spaghetti pasta in a large saucepan of boiling water following packet directions or until al dente. Divide the pasta among shallow serving bowls and spoon over the bolognaise sauce. Sprinkle with parmesan to serve.
Vegetable gnocchi bake with salad: Omit the parmesan. Preheat oven to 200°C. At the end of step 3, transfer the gnocchi to a large bowl. Pour over the tomato & vegetable sauce and stir until well combined. Transfer the gnocchi mixture to a shallow ovenproof dish. Place the basil, 70g (1 cup) fresh sourdough breadcrumbs (made from day-old bread) and 80g (1 cup) coarsely grated cheddar in a bowl and toss to combine. Sprinkle the breadcrumb mixture evenly over the gnocchi mixture in the