Primavera Gluten Free Gnocchi

Serves 4
Time 20 minutes


500g gluten-free gnocchi

2 tbsp extra virgin olive oil

1 punnet cherry tomatoes

2 tbsp tomato paste

1 bunch broccolini, finely chopped 

1 carrot, diced 

1 brown onion, diced 

1 zucchini, diced 

1 green capsicum, diced

1 red capsicum, diced 

1 clove garlic, roughly chopped

1 basil, leaves picked

1 stalk rosemary

1 stalk thyme

Salt & pepper

1 tsp natural sweetener


Nutritional yeast


Heat a large pot on medium heat, and add the extra virgin olive oil. Sweat the onions and carrot for a minute or two, then add the capsicums, zucchini, tomatoes, garlic and broccolini. Add the tomato paste, and thin out with a small splash of water. Add the basil, rosemary and thyme, then season with salt & pepper and add the natural sweetener. Stir to combine, turn the heat to low and simmer.

Bring a pot of salted water to a boil, and add the gnocchi. When it rises to the surface, drain the water and serve in bowls with the primavera sauce on top. Top with nutritional yeast flakes.