Vegan gnocchi arrabbiata
Potato gnocchi in a tomato, garlic and chilli sauce.
Approximate total time: 20 min2 servingsItalyMeal base: Gnocchi
100% plant-based
Choose vegan versions of the stock, pasta, sauces and other packaged products listed in the recipe.
Ingredients
For 2 servings.
- 500 g vegan gnocchi
- 750 g chopped tomatoes
- ½ tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- ½ tsp salt
- ⅓ tsp black pepper
- 1 heaped tsp sugar
- ¼–1 tsp chilli flakes
- 1 tsp Italian herb blend
- 2 tbsp tomato purée
- 1 bay leaf, optional
- A splash of vegan red wine, optional
- Fresh herbs to garnish
Step-by-step method
- Chop onion and garlic. Heat the oil in a pan.
- Soften onion for 3 minutes. Add garlic, chilli, dried herbs, salt and pepper.
- Add tomatoes, sugar, tomato purée, bay and optional wine. Bring to a simmer.
- Lower the heat and cook for about 10 minutes, stirring occasionally.
- Cook gnocchi in water according to the packet. Drain as soon as they are ready.
- Remove bay from the sauce, adjust seasoning and toss with gnocchi. Finish with fresh herbs.
✦ Kitchen tip
Choose gnocchi without eggs or milk. The source quantities make two generous mains or four smaller portions; optional cheese sauce is omitted.
A home-cooking adaptation. Timings are approximate and depend on ingredients and equipment. The photo may show different garnishes or presentation.
Recipe references
Ingredients and techniques referenced from the sources below; wording and structure adapted for Becas à Mesa.