Sun-Dried Tomato & Artichoke Gnocchi

A quick dinner ready to throw together from a few vegan cupboard staples

Ingredients (serves 2 as a main, 4 as a starter)

  • 1 tbsp olive oil
  • 1 cup grilled artichokes (chopped – from oil)
  • 3 tbsp sun-dried tomato paste
  • 1 cup mushrooms (sliced)
  • 1 tsp chili flakes
  • 1/2 tsp black pepper
  • 1 pack ready prepared gnocchi
  • 2-3 walnuts (finely chopped)

Method

Heat the oil in a frying pan over a medium heat. Add the artichokes (drain most of the oil off), tomato paste, mushrooms and seasonings to the pan and fry together for around 5 minutes, allowing it to bubble slightly until the mushrooms are cooked.

Meanwhile cook your gnocchi by adding it to a pan of boiling water. It is ready when the gnocchi rises to the surface. This should take around 3-4 minutes.

Once the gnocchi is cooked, spoon about 1/2 cup of the water into the artichoke pan and stir it in to make it more of a sauce. Drain the gnocchi and add it to the frying pan. Stir all the ingredients together.

Finely chop the walnuts, sprinkle over the top and serve.

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