Date: 03 Aug 2017 Author: Jacqui Categories: Food, Main Dishes 0


Luckily today we can also find available these lovely gluten free gnocchi.  Perfect for those who do not feel they can be bothered to make them from scratch.  Instead of just boiling them and serving with a sauce, try making them this way,  You won’t be sorry !


  • Olive Oil
  • 1 Onion, chopped
  • Fennel Sausage, chopped into 2 inch pieces
  • 2 Garlic Cloves, minced
  • 150g Small Mushrooms, quartered
  • 8-10 Cherry Tomatoes, quartered
  • 1/4 cup Red Wine
  • Gluten Free Vegetable Stock Powder
  • Worcestershire Sauce
  • Tomato Paste
  • Sugar
  • Balsamic Vinegar
  • Tomato Sauce (Passata)
  • Fresh Basil Leaves
  • 300g Gluten Free Gnocchi
  • 1 pkt Mozzarelline (little Mozzarella Balls)
  • 1/2 cup Grated Parmesan Cheese
  • Salt & Freshly ground pepper
  • Chilli (optional)


Sautee the chopped onion in a little olive oil, add the fennel sausage and when it browns add the minced garlic.  Keep cooking for a bit more and then add the quartered mushrooms and the quartered cherry tomatoes.  Season with salt, pepper and chilli if desired. Pour in the red wine, some gf vegetable stock powder, dash of Worcestershire sauce, a tablespoon of tomato paste, tablespoon of sugar, and a dash of balsamic vinegar.  Finally add about three quarter cup of Passata.  Bring to a boil and lower the heat to a gentle simmer for a few minutes.  Turn off the heat and stir in sliced basil leaves.  In the meantime, cook the gnocchi in salted water till they rise to the top.  Drain and mix into the sauce.  Leave to cool slightly and then add the mozzarella balls and half a cup of grated Parmesan cheese.  Pour into individual ovenproof dishes. Add some more grated Parmesan cheese on top if you wish and bake in the oven for about 20 minutes.

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