Leek and tomatoes with crispy gnocchi


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.


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