10-minute Tomato and balsamic gnocchi

This is a 10 minute WONDER MEAL to serve the whole fam. The cream in this recipe is optional, because I know not everyone loves a creamy vibe. So, if you choose to keep it fresh and opt out of the cream, a squeeze of lemon wouldn’t hurt to bring the freshness and up the pasta water added. Overall gnocchi is always a winning dinner in my house-hold... I hope you love this simple pasta too!


10-minute Tomato and balsamic gnocchi
Serves 4

2 tbsp extra virgin olive oil
300g Streamside Organics cherry tomatoes, halved (reserve a few to serve for some freshness)
2 spring onions/ green shallots, sliced
Handful parsley leaves and stems, chopped, plus extra to serve
3 garlic cloves, chopped
Pinch chilli flakes
2 anchovies in oil, finely chopped
1tbs balsamic glaze, plus extra for drizzling
¼ cup (60ml) cream (optional)
500g store bought gnocchi
Grated cheese to serve – if you have parmesan use it! I only had a block of tasty when I made this- but the 2 year old loved it!


1. Bring a saucepan of salted water to the boil
2. Meanwhile, heat oil in a wide deep-sided pan or frypan over medium-high heat. Add tomatoes, onion, parsley, garlic, chilli and anchovies and cook, tossing regularly, for 4 minutes or until tomatoes have softened. Add balsamic and stir. Season to taste, then add cream (if using) and bring to the boil.
3. Add gnocchi and cook as per packet instructions. Drain and add directly to sauce along with ¼ cup of pasta water.
4. Return pan to the boil and gently stir to coat gnocchi in sauce.
5. To serve scatter with cheese, parsley, extra fresh cherry tomatoes and drizzle with balsamic.

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