Quick Courgette and Goats Cheese Gnocchi
This quick and easy courgette and tomato gnocchi dish is topped with crumbled goats cheese and packed with Mediterranean herbs.
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Ingredients
- 1 tablespoon olive oil
- 1 onion
- 2 courgettes
- 4 cloves garlic
- 500 grams passata
- 2 teaspoons dried oregano
- 20 grams fresh basil
- 500 grams fresh gnocchi
- 100 grams goats cheese
Instructions
- Peel and finely chop the onion. Put a large pan on a medium heat and add the oil and onion. Cook for 2-3 minutes until softening.
- Cut the ends off the courgettes, and cut in half then quarters lengthways, then finely slice. Add to the pan and cook for another 2-3 minutes.
- Peel and chop the garlic. Add to the pan. Cook for 30 seconds, then pour in the passata and 400ml water.
- Add the oregano, chopped basil and salt and pepper to taste. Tip in the gnocchi.
- Bring to a simmer and cook for 3-4 minutes, until the gnocchi is soft to the touch and cooked through.
- To serve, spoon the gnocchi into four bowls. Top each bowl with 25g crumbled goats cheese.
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