Tomato and Olive Sauce

• 2 tbsps olive oil
• 2 red onions, sliced
• 8 flat mushrooms, sliced
• 3 cloves garlic, crushed
• 1/2 cup dry red wine
• 2 red capsicums, roasted, deseeded and sliced
• 2 x 425g cans crushed tomatos with no added salt
• 3/4 cup salt reduced vegetable stock
• 1/3 cup tomato paste with no added salt
• 1/2 cup black olives, pitted
• 1 tsp sugar
• 1/3 cup shredded fresh basil leaves
• basil and grated parmesan cheese, to serve  

Method

1.  To prepare the gnocchi: Blend all the nigredients until smooth, taking care not to over work the dough. With floured hands roll the mixture into small ovals. Using a fork, press on one side to make an indent and flatten slightly. Set aside on a lightly floured surface.
2. To prepare the tomato and olive sauce: Heat oil in a pan and add the onions, mushrooms and garlic. Cook lightly until onions are tender, stirring occasionally.
3. Add the wine and simmer uncovered, until almost all of the liquid has evaporated. Add the capsicum, tomatoes, stock, tomato paste, olives and sugar. Simmer uncovered until mixture has thickened slightly. Stir in basil.
4. Cook gnocchi in a large saucepan of boiling salted water for 2 minutes. Drain and toss in sauce, coating well. Serve, topped with basil and parmesan. 

Nutritional analysis per serve:

Energy 1989kJ, Protein 22g, Total Fat 15g, Saturated Fat 5g, Fibre 11g, Carbohydrates 56g, Sodium 478mg

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