Gnocchi In Tomato & Basil Sauce
4 Tblsp. Extra Virgin Olive Oil.
1 Garlic Clove, crushed.
1 Shallot, finely chopped.
4 Tblsp. Vegetable Stock.
2, 350gm jars Crushed Tomatoes or 1 400 gm Tin Chopped Tomatoes.
400gm Dairy free Potato Gnocchi.
Handful Fresh Basil Leaves, torn.
2 oz. Toasted Sunflower Seeds.
Fry the garlic and shallot in half of the oil.
Add the stock, cover and cook gently for about 10 mins., until the onion is soft and the liquid has evaporated.
Add the tomatoes, cover and cook for 5 mins.
Season with freshly ground pepper and add the remaining oil, mixing well.
Cook the gnocchi in boiling water for about 3-4 mins. (They rise to the surface when cooked). Drain with a slotted spoon onto kitchen paper.
Reheat the gnocchi and the sauce together mixing well.
Scatter the basil and sunflower seeds over the top and serve.