Gnocchi with slow-roasted tomatoes and basil

By Dagmar
In Cooked meals
Sep 6th, 2014

I love gnocchi. I love their softness when my teeth chew through them and how they nicely fill my stomach. I once found this recipe online and I have cooked the meal twice in the past month. From the description you will see that the recipe uses quite a lot of grease, so I have made few alterations to it. Below is the original recipe and at the end I will tell you what I did differently.


  • 60 ml olive oil
  • 3 garlic cloves, crushed
  • 2 tablespoons roughly chopped lemon thyme
  • 800g tomato medley mix, halved
  • 500g fresh gnocchi
  • 70g butter
  • 1 red onion, finely chopped
  • 1/2 cup basil leaves, finely chopped, plus extra leaves to serve.
  • 40 g (1/2 cup) finely grated Parmesan, plus extra shaved to serve.
  • roughly chopped roasted walnuts, to serve.

Time to prepare: 20 minutes. Time to cook: 50 minutes. Servings: 4.


Below is the collage of most steps I made when cooking this delicious meal. The photos are organized roughly in the order I have been cooking and preparing the ingredients. The tomatoes took the most time to cook so they went in first.

Gnocchi with slow-roasted tomatoes and basil


  1. Preheat oven to 150 centigrades. Chop the tomatoes in half or quarters (depending on their size). I am not sure what the Medley mix is, I only used half of bought and half of my own produce. Put the tomatoes into a bowl, add one garlic clove, thyme (also fresh from the pot, just cut off) and add the oil. Toss to cover the tomatoes evenly, season with salt and pepper if desired. Place tomatoes on the large oven tray, with the cut sides up and roast for 30-40 minutes.
  2. Heat butter in a large, deep, heavy based frying pan over high heat. Add onion and remaining two garlic cloves and cook, stirring ocassionally, for about 5 minutes until the onion is soft
  3. Meanwhile, cook the gnocchi in a salted water for 2 minutes or until heated through and drain. Add them to the pan and cook, tossing ocassionally for about 3 minutes or until light golden.
  4. Add slow roasted tomatoes, basil and Parmesan. Season and toss to combine.
  5. Divide gnocchi among bowls and scatter with walnuts and extra basil and Parmesan.


What I did differently:

As mentioned earlier, I have used less oil and instead of the 70g butter, which is almost a third of usual 250g block, I used about two tablespoons of ghee. It does not burn like butter often does on high temperature, which makes ghee a healthier alternative to butter in cooking. Even with reduction of used grease it is quite a rich and hearty meal.

In addition to the ingredients listed on the top, I also added some sun dried tomatoes, chopped on smaller bits, to give it an extra tangy hit. The meal did not suffer with that, in my opinion.

I did not chop the basil leaves. I simply picked them from the plant I nurtured on my windowsill and used them whole. Similarly for the thyme. I grow my own in the pot in the back garden. I did not chop them, I simply picked the leaves off the stems and discarded the stems.

I added the walnuts and Parmesan right into the pan instead of the decoration. But you are welcomed to impress your friends or family with the little extra food for the eye.

A tip: If you want to save on gnocchi, go to Asda. Previously they were 70p, now 79p. I tried to get them at Sainsbury’s on our High Street when the medium sized Asda did not have them and not only the Sainsbury’s chilled gnocchi were twice as expensive, but those in the average aisle and packed the same way as the ones I have showed you costed over 3x more! Still the same amount: 500g.


About "" Has 48 Posts

Graduated at London Metropolitan University: BSc (Hons) Human Nutrition in 2014. Working as a research assistant at the MRC, The University of Cambridge.

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