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 tbsp maple syrup (maple syrup(100%))
- 80g mixed salad leaves
- 600g potato gnocchi (Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
- 4 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 2 tbsp red wine vinegar (red wine vinegar (100%))
- 1 handful of fresh basil
- 30g Pitted Kalamata Olives (Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 200g baby tomatoes
- 40g pine nuts
- 1 tsp dried oregano
- 2 pepper
- 2 courgette
- 2 onion
Nutritional Information
Calories: 463
Protein: 8.8g
Carbs: 59g
Fat: 21g
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
- Line a baking tray with parchment paper
- Pull out a large non-stick frying pan & a large bowl
Roast the veg
- Peel and cut the onions into 8 wedges. Thinly slice the courgettes into 1cm half-moons. Thinly slice the peppers
- Add the 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 mins, until the veg is soft
Finish the prep
- Heat the large 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
Build the salad
- In the large bowl, combine the vinegar, maple, 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 large non-stick 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
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
- Serve the salad into bowls, scattered with the pine nuts to finish
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