Gnocchi with Tomato, Basil and Anchovies

Ingredients

• Gnocchi2 cup (260 g)
• Anchovy in Olive Oil1/2 can (50 g)
• Tomato1 count (130 g)
• Basil8 count (4 g)
• Oregano1 tablespoon (4 g)
• Oil1 tablespoon (10 ml)
• Garlic1 clove (3 g)

Instructions

1. 1

   Step 1

   For this recipe you can use anchovies or canned tuna. If using tuna, use the same indicated amount of anchovies.

2. 2

   Step 2

   Place the gnocchi in a pot of boiling water and once the pasta starts to float, remove, drain and set aside.

3. 3

   Step 3

   Heat half of the oil and add the diced tomatoes, a little salt and cook until they release their juice.

4. 4

   Step 4

   Next, add the chopped garlic and the basil leaves cut into strips. Turn off.

5. 5

   Step 5

   Add the gnocchi to the sauce, pour the remaining oil and add the anchovies and oregano. Mix.

6. 6

   Step 6

   Season to taste and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Gnocchi with Tomato, Basil and Anchovies can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.