The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Tomato & Basil Salad with Crispy Gnocchi, Roast Veg & Pine Nuts
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New
9 plants
Low sat fat
Serving size
Ingredients
- 1 tsp dried oregano (Dried Rubbed Oregano 100%.)
- 1 courgette
- 1 pepper
- 1 onion
- 110g baby tomatoes
- 1 handful of fresh basil
- 30g Pitted Kalamata Olives (Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 1 tbsp red wine vinegar (red wine vinegar (100%))
- 2 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 300g potato gnocchi (Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
- 10g pine nuts
- 20g mixed salad leaves
- 2 tsp maple syrup (maple syrup(100%))
Nutritional Information
Calories: 484
Protein: 8.1g
Carbs: 59g
Fat: 24g
Ingredients
- 300g potato gnocchi (use half) (Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
- 110g baby tomatoes (use half)
- 1 handful of fresh basil (use half)
- 1 courgette (use half)
- 1 pepper (use half)
- 1 onion (use half)
- 2 tsp garlic paste (use half) (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 1 tbsp red wine vinegar (use half) (red wine vinegar (100%))
- 30g Pitted Kalamata Olives (use half) (Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 10g pine nuts (use half)
- 1 tsp dried oregano (use half) (Dried Rubbed Oregano 100%.)
- 20g mixed salad leaves (use half)
- 2 tsp maple syrup (use half) (maple syrup(100%))
Nutritional Information
Calories: 484
Protein: 8.1g
Carbs: 59g
Fat: 24g
Tomato & Basil Salad with Crispy Gnocchi, Roast Veg & Pine Nuts
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 190C
- Line a baking tray with parchment paper
- Pull out a medium non-stick frying pan & a large bowl
Roast the veg
- Peel and cut the onion into 8 wedges. Thinly slice the courgette into 1cm half-moons. Thinly slice the pepper
- Add the veg to the lined baking tray. Toss with half the oregano, drizzle with 1 tsp oil and season with salt and pepper. Roast for 20 mins / air fryer 14-16 mins, until the veg is soft
Finish the prep
- Heat the medium frying pan on medium heat. Once hot, add the pine nuts and toast for 2-3 mins, until golden brown. Remove and set aside
- Meanwhile, halve the tomatoes (quarter any large ones). Thinly slice the olives. Pick the basil leaves from the stalks and roughly chop
Make the dressing & crisp the gnocchi
- In the large bowl, combine the vinegar, garlic paste, maple, remaining oregano and 1 tbsp olive oil. Season with salt and pepper and mix well
- Add the tomatoes and olives to the dressing, then set aside
- Heat the medium non-stick frying pan with 2 tsp oil on medium-high heat. Once hot, add the gnocchi and cook for 4-5 mins, tossing regularly, until golden brown. Season with salt
Plate up
- When everything's ready, allow the roast veg and gnocchi to cool slightly, then add to the large bowl and toss to combine. Taste and season with salt and pepper if needed
- Toss through the basil and salad leaves
- Share the salad between bowls, scattered with the pine nuts to finish
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