Gnocchi with Courgette, Capers and Tomatoes
A deliciously easy gnocchi dish, packed with flavour and fresh as you like. Serve without parmesan for a fully vegan meal.
250g of Gnocchi
125g of Cherry Vine Tomatoes
2 Cloves of Garlic
2 Tsp of Capers
1/2 Tsp of Chilli Flakes
Handful of Basil
Parmesan (to serve)
Heat a large frying pan over medium-high heat. Cut the courgette into bite-sized chunks. Add a generous splash of olive oil to the pan along with the courgette. Fry for 5 minutes or until golden brown. Slice the tomatoes in half and add them to the pan along with a pinch of salt and pepper. Cook the courgette and tomatoes for a further 5 minutes, stirring occasionally, until the tomatoes have softened.
Crush the garlic, add it to the pan and stir to combine with the vegetables. Allow to cook for a minute, then add the chilli flakes and capers, give it a stir and cook for another 5 minutes.
Meanwhile, bring a large pan of salted water to the boil. Add the gnocchi to the pan and cook for 1 minute or until they float to the surface. Add the gnocchi to the sauce with a couple spoons of pasta water and toss to create a saucy consistency. Season with salt and pepper, tear the basil over the gnocchi and finish with a squeeze of lemon. Serve with parmesan and a drizzle of olive oil.