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.
Goat's Cheese Gnocchi Pomodoro with Hot Honey & Sundried Tomato
A mid-week delight. Honey-glazed goat's cheese, fluffy potato gnocchi, and a classic pomodoro sauce. Packed with roasted veg and spinach for that extra green goodness. It's a winner!
4 of 5 a day
Serving size
Ingredients
- 1 handful of fresh basil
- 15ml hot honey (honey, chilli extract)
- 125g French goats cheese (Milk)
- 80g baby spinach
- 300g potato gnocchi (Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
- 1 tsp dried oregano
- 2 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 200g passata (tomatoes, salt, citric acid)
- 3 garlic clove
- 110g baby tomatoes
- 1 onion
- 1 pepper
Nutritional Information
Calories: 667
Protein: 22g
Carbs: 71g
Fat: 33g
Ingredients
- 1 handful of fresh basil (use half)
- 1 tsp dried oregano (use half)
- 110g baby tomatoes (use half)
- 200g passata (use half) (tomatoes, salt, citric acid)
- 2 tbsp sundried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 125g French goats cheese (use half) (Milk)
- 1 onion (use half)
- 300g potato gnocchi (use half) (Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
- 30ml hot honey (honey, chilli extract)
- 3 garlic clove
- 1 pepper (use half)
- 80g baby spinach (use half)
Nutritional Information
Calories: 810
Protein: 23g
Carbs: 90g
Fat: 40g
Goat's Cheese Gnocchi Pomodoro with Hot Honey & Sundried Tomato
A mid-week delight. Honey-glazed goat's cheese, fluffy potato gnocchi, and a classic pomodoro sauce. Packed with roasted veg and spinach for that extra green goodness. It's a winner!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Pull out a large non-stick frying pan, a medium baking dish, a sieve & a measuring jug
Roast the veg
- Cut the onion into 8 wedges. Thinly slice the pepper
- Add the whole tomatoes, onion and pepper to the medium baking dish and toss with 1 tsp oil. Season with salt and pepper
- Roast for 16-18 mins, until soft and golden
Fry the gnocchi
- Meanwhile, heat the large non-stick frying pan with 1 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, then remove from the pan
Make the sauce
- Finely chop or crush the garlic
- Reheat the frying pan with 1 tsp oil on medium heat. Once hot, add the garlic and cook for 1 min, then stir in the passata, sundried tomato paste, oregano and 100ml water (50ml for 1 person). Bring to the boil, then simmer for 4-5 mins, until thickened
Bring it all together
- Turn the grill to high (240C)
- Pick the basil leaves and roughly chop. Rinse the spinach
- Stir the spinach into the sauce to wilt, then add the gnocchi, roasted veg and half the basil. Season to taste with salt and pepper
- Transfer the gnocchi mixture back into the baking dish
Grill & plate up
- Crumble the goat's cheese over the gnocchi and drizzle with the honey
- Grill for 6-8 mins, until golden and bubbling
- Share the gnocchi pomodoro between bowls. Garnish with the remaining basil
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