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.
Pomodoro Gnocchi with Pepper & Avocado Salad
Pillows of crisp and plump gnocchi swim in this classic pomodoro sauce. Flavoured with oregano and sundried tomato. Serve alongside a crisp rocket and avocado salad for a touch of green. Buon appetito!
4 of 5 a day
Low sat fat
Family classics
Serving size
Ingredients
- 80g mixed salad leaves
- 2 tbsp nutritional yeast (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 1 avocado
- 2 tbsp balsamic vinegar (Sulphites) (wine vinegar (75%), concentrated grape must (25%))
- 600g potato gnocchi (Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
- 400g passata (tomatoes, salt, citric acid)
- 1 tsp dried oregano
- 2 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 200g baby tomatoes
- 2 pepper
- 2 onion
- 2 garlic clove
Nutritional Information
Calories: 457
Protein: 9.3g
Carbs: 64g
Fat: 18g
Pomodoro Gnocchi with Pepper & Avocado Salad
Pillows of crisp and plump gnocchi swim in this classic pomodoro sauce. Flavoured with oregano and sundried tomato. Serve alongside a crisp rocket and avocado salad for a touch of green. Buon appetito!
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Cooking Instructions
Before you start
- Pull out a large frying pan, a large non-stick frying pan, a medium bowl & a measuring jug
Prep & soften the veg
- Finely dice the onions. Dice the peppers into 1cm chunks. Halve the tomatoes. Finely chop or crush the garlic
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the onion and pepper and cook for 4-5 mins, until softened. Season with salt and pepper
Simmer the sauce & start the salad
- Add the garlic and half the tomatoes and cook for 2 mins, then stir in the sundried tomato paste, oregano, passata and 150ml water
- Bring to the boil, then simmer for 3-4 mins, until thickened slightly
- In the medium bowl, combine the vinegar with 2 tsp olive oil and a pinch of salt and pepper. Mix well, then add the remaining tomatoes. Thinly slice the avocado
Fry the gnocchi
- Meanwhile, heat the large 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
- Stir the gnocchi and half the nutritional yeast into the pomodoro sauce. Season to taste with salt and pepper
Toss & plate up
- When everything is ready, add the avocado and salad leaves to the tomato bowl and toss gently to combine
- Serve the pomodoro gnocchi into bowls, with the salad alongside. Sprinkle with the remaining nutritional yeast to finish
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