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.
Serving size
Ingredients
Ingredients
- 190g Tomatoes Baby Seasonal Mix
- 2 onion
- 2 courgette
- 2 pepper
-
1 tsp dried oregano(Dried Rubbed Oregano 100%.)
- 40g pine nuts
-
30g Pitted Kalamata Olives(Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 1 handful of fresh basil
-
2 tbsp red wine vinegar(red wine vinegar (100%))
-
4 tsp garlic paste(Garlic, Olive Oil, Sea Salt, Citric Acid)
-
600g potato gnocchi(Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
- 80g mixed salad leaves
-
1 tbsp maple syrup(maple syrup(100%))
Allergens
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 89Kcal | 451Kcal |
| 374kJ | 1887kJ | |
| Fat | 4.0g | 20g |
| of which saturates | 0.5g | 2.6g |
| Carbohydrates | 12g | 59g |
| of which sugars | 2.6g | 13g |
| Protein | 1.7g | 8.8g |
| Salt | 0.27g | 1.4g |
| Fibre | 1.4g | 7.0g |
Vegan
9 plants
Low sat fat
Gnocchi & Tomato Salad with Roast Veg, Basil & Pine Nuts
A vibrant summer salad starring golden pillowy gnocchi and medley of bright veg (think sweet tomatoes, seasonal courgette and crunchy peppers). Sticky maple syrup, tangy vinegar, leafy basil and juicy olives pack in tons of flavour. Toss through crisp salad leaves and scatter with toasted pine nuts, for the perfect bite.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 200C
- Line a baking tray with parchment paper
- Pull out a large non-stick frying pan & a large bowl
Roast the veg
- Peel and cut each onion into 8 wedges. Thinly slice the courgettes into 1cm half-moons. Thinly slice the peppers
- Add the prepped veg to the lined baking tray. Toss with half the oregano, drizzle with 1/2 tbsp oil and season with salt and pepper. Roast for 20-22 mins / air fryer 16-18 mins, until the veg is soft and golden
Finish the prep
- Meanwhile, heat the large non-stick frying pan on medium heat. Once hot, add the pine nuts and toast for 2-3 mins, until golden brown. Remove and set aside
- Halve the tomatoes (quarter any large ones). Thinly slice the olives. Pick the basil leaves from the stalks and roughly chop
Build the salad
- In the large bowl, combine the vinegar, maple syrup, garlic paste, remaining oregano and 2 tbsp olive oil. Season with salt and pepper and mix well
- Add the tomatoes and olives to the dressing, then set aside
- Reheat the frying pan with 1/2 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
Toss & plate up
- When everything's ready, allow the roast veg and gnocchi to cool slightly, then add to the salad bowl and toss to combine. Taste and season with salt and pepper if needed
- Toss through the basil and salad leaves
- Serve the salad into bowls. Scatter with the pine nuts to finish
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