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.
Crispy Sage, Tomato & Corn Gnocchi
Crispy sage brightens up this one-pot pasta bake. The dish simmers away with rich tomatoes and potato gnocchi, with added courgette, kale and sweetcorn for colourful vitamins. Drizzle with a homemade sundried tomato pesto – for extra deliciousness!
Ready in 20
6 plants
Low sat fat
Serving size
Ingredients
- 1 handful of fresh sage (use half)
- 80g sliced kale (use half)
- 1 courgette (use half)
- 2 tbsp sundried tomato paste (use a quarter) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 110g baby tomatoes (use half)
- 1 garlic clove (use half)
- 140g sweetcorn (use half) (sweetcorn, water, salt)
- 20g hazelnuts (Nuts)
- 250g potato gnocchi (use half) (Rehydrated potatoes (water, potato flakes), potato starch, corn flour, corn starch, salt, rice flour, acidity regulator: lactic acid, preservative: sorbic acid, turmeric.)
- 20g sundried tomatoes (use half) (Sundried Tomato Halves [Sundried tomatoes 92-88% (Turkey), Salt 8-12% (Turkey), E330 (Citric Acid) 0.4 %, E300 (Ascorbic Acid) 0.35 %], Water, Spirit Vinegar, Rapeseed Oil, Oregano, Salt)
- 1 unwaxed lemon (use half)
Nutritional Information
Calories: 633
Protein: 15g
Carbs: 69g
Fat: 34g
Ingredients
- 1 garlic clove
- 1 unwaxed lemon
- 20g hazelnuts (Nuts)
- 20g sundried tomatoes (Sundried Tomato Halves [Sundried tomatoes 92-88% (Turkey), Salt 8-12% (Turkey), E330 (Citric Acid) 0.4 %, E300 (Ascorbic Acid) 0.35 %], Water, Spirit Vinegar, Rapeseed Oil, Oregano, Salt)
- 2 tbsp sundried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 80g sliced kale
- 110g baby tomatoes
- 250g potato gnocchi (Rehydrated potatoes (water, potato flakes), potato starch, corn flour, corn starch, salt, rice flour, acidity regulator: lactic acid, preservative: sorbic acid, turmeric.)
- 1 courgette
- 140g sweetcorn (sweetcorn, water, salt)
- 1 handful of fresh sage
Nutritional Information
Calories: 568
Protein: 13g
Carbs: 69g
Fat: 27g
Crispy Sage, Tomato & Corn Gnocchi
Crispy sage brightens up this one-pot pasta bake. The dish simmers away with rich tomatoes and potato gnocchi, with added courgette, kale and sweetcorn for colourful vitamins. Drizzle with a homemade sundried tomato pesto – for extra deliciousness!
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Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Turn the grill to high (240C)
- Boil a large saucepan of salted water
- Pull out a sieve, a large ovenproof dish, a small bowl & a grater
Prep & grill the veg
- Thinly slice the courgette into half-moons. Halve the tomatoes.
- Drain the sweetcorn.
- Place all the veg in a large ovenproof dish and toss with 2 tsp oil.
- Season with salt and pepper, then place under the grill for 6-7 mins, until the veg begins to brown.
Meanwhile, make the pesto
- Roughly chop the hazelnuts and sundried tomatoes, then place in a small bowl.
- Finely grate or crush the garlic.
- Add the garlic to the bowl, along with the sundried tomato paste, 1 tbsp olive oil and the juice from half the lemon.
- Season with a pinch of salt and pepper, and mix well.
Cook the gnocchi
- Add the gnocchi to the boiling water.
- Simmer for 2 mins, or until they float to the surface, then drain.
Time to grill
- Pick the sage leaves from their stalks and roughly chop.
- Add the kale and sage to the ovenproof dish and toss with 1 tsp oil.
- Grill for 2-3 mins, until nicely charred.
- Remove the dish from the oven and mix in the gnocchi and half the pesto.
Plate up
- Serve the gnocchi in bowls, topped with the remaining pesto.
- Garnish with the remaining lemon, cut into wedges.
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