This incredibly easy to make sauce was a New Year’s Eve triumph borne out of a lack of almonds of all things!
I was going to prepare a Romesco sauce until I realised I hadn’t got any almonds in the cupboard, so instead set about rustling up a sauce which utilised some of the ingredients I did have.
This dish begins with a basic tomato sauce recipe and then adds in some of the elements of the Romesco sauce to give it a different twist.
Ingredients (Serves 4)
- 2 x 400g tins of chopped tomatoes (the best you can afford)
- 1 tbsp rapeseed oil
- 2 banana shallots, finely chopped
- 2 cloves of garlic, crushed
- 500g Gnocchi
- Small bunch chopped basil
- 2 tsp sherry or red wine vinegar
- Pinch soft brown sugar
- Salt and pepper
Method
- Fry the shallots in the oil until they start to colour then add the garlic and cook for a further minute.
- Add the tomatoes and continue to simmer for 15 minutes, adding a little water if the sauce starts to get too dry.
- Place some bowls into the oven to warm.
- In the meantime, bring a pan of salted water to the boil ready for the Gnocchi.
- Now add the peppers, sherry vinegar and sugar and half of the chopped basil to the sauce and season to taste. Continue to cook on a gentle heat while you turn your attention to the Gnocchi.
- Add the Gnocchi to the pan of boiling water and cook until they start to float to the top of the pan – usually 1 – 2 minutes.
- Stir the remainder of basil into the sauce.
- Divide the Gnocchi between the four warmed bowls and spoon of the sauce. Top with grated vegetarian hard cheese before serving.
