Easy Ricotta Gnocchi with Roasted Tomato Sauce and Chunky Pesto

A super-simple gnocchi recipe that can be whipped up in minutes. The chunky pesto is an excellent contrast to the fluffy pasta and smooth sauce.

Pesto:
1 bunch basil
3/4 cups Parmesan style cheese, grated
1 clove garlic
1/4 cup almonds
1 tablespoon pine nuts
1 teaspoon salt
1/2 cup olive oil

Sauce:
8 Large ripe tomatoes, or 2 x 440g tins tomatoes
1 splash red wine
1 splash balsamic vinegar
1 teaspoon sugar
1 teaspoon salt
1 pinch cracked black pepper

Gnocchi:
300g ricotta
1 1/4 cup plain flour
1 cup Parmesan style cheese, grated
1 Large egg, lightly beaten
1 teaspoon salt
1 pinch pepper

View the full recipe at Veggie Mama →