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A bowl of gnocchi with tomatoey creamy sauce and roasted vegetables topped with parmesan.
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4.94 from 15 votes

Tomato and Mascarpone Sauce with Gnocchi

This gnocchi recipe is paired with the tastiest tomato and mascarpone sauce that includes hidden veggies.
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Main
Cuisine: Italian
Servings: 5
Calories: 459kcal
Author: Mimi Harrison
Cost: £1.22

Ingredients

  • 3 mixed peppers, chopped into thin strips (£0.92)
  • 2 courgettes, sliced thin quarter pieces (£1.00)
  • 250 g cherry tomatoes, halved (£0.49)
  • 1 red onion, sliced into quarters (£0.49/3)=(£0.16)
  • 2 tins of plum tomatoes (£0.28x2)=(£0.56)
  • 1 kg gnocchi (£0.65x2)=(£1.30)
  • 125 g mascarpone cheese (£0.90)
  • 50 g parmesan, finely grated (£1.55/2)=(£0.78)

CUPBOARD ESSENTIALS

  • 1 tbsp olive oil
  • ½ tbsp oregano
  • 200 ml chicken/vegetable stock
  • 1 tbsp red wine vinegar
  • 1 tsp garlic granules
Metric - US Standard

Instructions

PREHEAT OVEN TO 180°C

  • Start by placing the prepped vegetables into a large bowl, coating with olive oil, oregano salt and pepper. Toss to coat everything and place on a large baking tray. Pop in the oven for 30-40 minutes, or until the veg takes on some nice colour.
  • After around 15 minutes, add the plum tomatoes to a medium saucepan to simmer for 15 minutes with the chicken stock.
  • When the vegetables have finished roasting, add half of them into the saucepan and blend with the plum tomatoes to form a smooth tomato and roasted vegetable sauce. Reduce the heat down to low.
  • In a separate pan, add the gnocchi to simmering salted water and cook for around 5 minutes. Then, transfer the gnocchi into the saucepan to continue to cook within the sauce.
  • Remove from the heat and stir the mascarpone cheese, parmesan and red wine vinegar into the gnocchi. Serve up the gnocchi and top with the reserved roasted veg and some optional parmesan.

Notes

  • If you want crispier, more caramelised veggies, slice into smaller chunks and use two trays to ensure that there is enough room to have the vegetables spread out.. 
  • Season veggies generously with salt and pepper in tomato gnocchi recipe.. 
  • When you add the mascarpone cheese into the sauce, make sure the sauce isn’t too hot. If the sauce is boiling hot, when the cheese is added the sauce will split and the sauce will look curdled. 
  • Season the water heavily with salt (as salty as the sea) before adding the gnocchi to boil. 

Nutrition

Calories: 459kcal | Carbohydrates: 60g | Protein: 10g | Fat: 15g