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Fresh and Fast Vegan
by Amanda Grant
It's best to use fresh tomatoes in this recipe, but canned tomatoes will work if they are unavailable. Remember to check the label on the packet of gnocchi to make sure that they do not contain dairy products.
serves 4
preparation time: 10 minutes
cooking time: 15 minutes



    • 4 tablespoons extra virgin olive oil
    • 1 garlic clove, finely chopped
    • 1 shallot, finely chopped
    • 1 teaspoon turbinado sugar
    • 4 tablespoons vegetable stock
    • 3 cups (24½ ozs.) canned crushed tomatoes
    • sea salt and pepper
    • 14 ozs. potato gnocchi
    • handful of fresh mint leaves, roughly chopped or fresh
    • basil leaves, torn


Heat half the olive oil in a frying pan. Add the garlic, shallot, sugar and stock. Cover, and cook gently for about 10 minutes, or until the onion has softened and the liquid has evaporated. Add the tomatoes, cover, and cook for another 5 minutes. Season to taste with salt and pepper, and add the remaining olive oil. Mix well.

Bring a large saucepan of water to a boil, and cook the gnocchi for approximately 4 minutes. They will rise to the surface when they are cooked. Remove the gnocchi with a slotted spoon, and drain them on paper towels while you empty the saucepan. Return the gnocchi to the saucepan, add the sauce, and mix well. Scatter fresh mint or basil over the top, and serve.

each serving contains:  Calories 295 • Protein 6g • Fat 12g (saturated 1.5g) • Carbohydrates 42g • Fiber 1g • Calories from fat 36% • Excellent source of vitamin C.


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