I made 2 batches of my caulliflower gnocchi and decided to make a spicy tomato sauce to go with one of them. This was super quick and easy to make post-gym and doesn’t require much effort at all! It can also be made in advance, and you can add in any extra veg such as courgettes and peppers.
- Pasta of your choice (500g gnocchi)
- 1 tsp olive oil
- 1 tsp chopped garlic
- 1/2 tsp chopped chilli
- 390g chopped tomatoes
- 1 tbsp tomato puree
- 1/4 cup water
- 1 handful spinach
- 8-10 basil leaves
- Salt & pepper to taste
- Optional: extra chilli flakes to serve
- Cook pasta according to packet instructions
- Heat oil on a pan and fry the chilli, garlic and onion until they begin to brown
- Add the tomato sauce, stir then leave until it starts to bubble
- Once it begins to bubble, add tomato puree, water (if it looks like it’s getting too thick for your liking), spinach, basil, salt and pepper and stir. Again allow it to bubble.
- Once it starts to bubble, give it one more stir then mix in your pasta and enjoy!
This will make a few batches that can also be used with other sauces or as a pizza base!
- 1 large caulliflower (1kg)
- 500g plain flour
- 1.5 tbsp olive oil
- 1/2 tsp salt
- Chop the caulliflower into smaller pieces and steam until soft, for about 10 minutes
- Transfer caulliflower onto a clean tea towel and squeeze out excess water – try to get as much out as possible or you will need more flour!
- Add the caulliflower to a blender, along with the olive oil, salt and half the flour
- Pulse until a dough forms, adding more flour if needed
- Transfer the dough to a floured surface and knead for about 5 minutes
- Section the dough into 8 pieces and roll into a sausage shape*
- Cut each sausage into 0.5-1 inch pieces, using the back of a fork to create ridges
- Place the gnocchi into a pan of boiling water and boil until they begin to float to the surface (about 3 minutes)
- Drain and transfer to a lightly oiled pan, fry for a few minutes to make them crispy then add the pasta sauce, stir and enjoy!