Serves: 2 Time: 20 minutes
- 400g gnocchi
- 1 leek, sliced
- 250g cherry tomatoes, halved
- 3 cloves garlic, crushed
- 50g butter (or vegan alternative)
- 175ml dry white wine
- 30g parmesan (or vegan alternative)
- 1 tbsp fresh sage, roughly chopped
- 3 tbsp veg oil
- Salt and pepper to taste
Heat 2 tbsp veg oil in a large frying pan over a medium-high heat. Add the gnocchi and cook for 8 minutes, stirring occasionally until crispy then set aside on a plate.
Add the rest of the oil and leek and cook for 3 minutes until soft. Add the tomatoes and cook for another 3 minutes until they begin to go soft. Add the sage, garlic and salt and pepper to taste and cook for 1 or 2 minutes until fragrant.
Place the gnocchi back in the pan until it has heated through.
Serve with the grated parmesan and some extra sage to garnish.