Salsa Gnocchi

Salsa Gnocchi

Salsa gnocchi is one of those recipes we keep coming back to because it just works every single time. Pillowy soft gnocchi tossed in a bright, punchy homemade salsa sauce with fresh tomatoes, chilli and garlic is bold, vibrant and honestly a bit addictive. The combination of the warm, cooked salsa base with that little spoonful of fresh diced tomato stirred through at the end gives you this incredible contrast of deep, jammy flavour and fresh bite. It sounds fancy, but it comes together in 20 minutes, which means it's perfect for a weeknight when you want something proper rather than something just thrown together. Make it tonight; we promise you won't be disappointed.

Cook: 20 min
Serves 2

Before You Start

  • Food processor
  • Large frying pan
  • Large pan for boiling water

Ingredients

  • 3 tbsp olive oil - plus extra for drizzling
  • 1 tbsp plant-based parmesan grated - optional
  • 1 handful of basil
  • 1 x 500g pack of gnocchi
  • 4 large tomatoes
  • 1 shallot - or small onion
  • 1 garlic clove
  • ½ red chilli
  • Salt & pepper to taste
  • 1 tbsp red wine vinegar

Method

1

Cook the gnocchi 

  • Drop the gnocchi into the pan of boiling water
  • Cook according to the instructions on the packet, then drain
2

Meanwhile, make the salsa sauce 

  • Halve the tomatoes and use a teaspoon to scoop out and discard the watery seeds
  • Chop one of the tomatoes into small dice and set it aside for later
  • Trim the onion, garlic and chilli
  • Add the remaining tomato halves, onion, garlic, red wine vinegar, chilli and 1 tablespoon of the olive oil to the food processor
  • Pulse until you have a chunky salsa (or use a knife to finely chop, if you prefer)
  • Season with salt and pepper
3

Fry the gnocchi 

  • Put the frying pan on a high heat
  • Add the remaining 2 tablespoons of olive oil
  • Tip the gnocchi into the hot oil and fry for 5–6 minutes, until golden and crisping around the edges
4

Add the salsa 

  • Tip the salsa into the frying pan and toss it through the gnocchi
  • Once hot, remove from the heat and stir in the fresh chopped tomato
  • Stir through most of the basil, reserving a few leaves for garnish
5

Serve 

  • Drizzle the gnocchi with a little olive oil and top with the reserved basil leaves
  • Sprinkle with grated plant-based parmesan, if you like

Tips & Variations

  • Use fresh gnocchi if you can: We find fresh or chilled gnocchi from the fridge aisle gives you a much softer, more pillowy result than the shelf-stable stuff. Worth the small upgrade.
  • Dial up the heat: If you love a bit of fire, Henry always adds an extra half a chilli or a pinch of chilli flakes into the sauce. It goes really well with the acidity of the tomatoes.
  • Finish with something green: A small handful of fresh basil torn over the top just before serving makes this look and taste restaurant-worthy. Ian swears by it and honestly, he's right.

Why This Works

The trick here is scooping out the watery seeds from your tomatoes before you blitz them. It sounds like a faff, but it means your sauce is rich and intense rather than thin and watery, and that makes a massive difference. That little handful of freshly diced raw tomato stirred through at the end is the other secret. It lifts the whole dish and makes it taste alive rather than just like a jar of passata.