Marfigs' Munchies

Adventures in vegan eats and feats

Gnocchi with homemade apricot-spice tomato sauce


I love gnocchi like a beast. It’s one of the long-term consequences of having lived in Italy for many years, and because of a general love of carbs. It’s delightful, squishy, monstrously tasty…<3! Admittedly a serving size is moderate which is why it’s one of the few dishes where caution is thrown to the wind and given the thumb, because honestly! We found this package of gnocchi the other day and I had to insist, if only to satisfy my soul.


I remember taking pal Jess once to Rome for a tour and going to a castle or fortress studded with angels – on the very top is a delightful restaurant that serves gnocchi, and I pleaded with her to order some, only to be horrified that the heat had smothered her appetite. No such thing has come between me and gnocchi, and certainly now that spring has hit with a blast of heat I am even more determined not to care, because deliciousness is its own atmosphere.

This meal is super fast, which is one of its selling points I suspect – no-one wants to come home from the gym and wait for hours for their food; that’s just asking for a cranky time. Once I get cranky there’s no stopping it! I have to admit I rely a lot on food to get me out of a funk, but that’s also because sometimes my plummeting blood sugar is trying to tell me something. That’s why diets, liquid, raw, whatever, are pants to me because they turn me into a beast; weak but dangerous! Enter delightful gnocchi 😀

I say “2 servings” in the ingredient list below because everybody is different for portion control. My packet says a serving is 100g, so that’s fine for me, but all you power carb folks may pull faces! :p

Spicy apricot gnocchi (serves 2):

  • 2 servings gnocchi
  • 1 can chopped tomatoes
  • 1 cup cooked brown lentils
  • 1 tsp Chinese 5 spices
  • Smoked paprika to taste
  • 1 tsp tumeric
  • 1/3 cup dried apricot halves, measured then chopped into small chunks
  • 2 big handfuls of fresh basil, washed and dried
  • 1 tsp curry powder
  • 1 TBSP onion flakes
  • 1/2 TBSP chili flakes
  • 1 tsp finely minced ginger (or 1 tsp powdered)
  • 1 tsp onion powder
  • 1 TBSP apple cider vinegar
  • a whole whopping handful of spinach, washed and dried thoroughly
  • Optional: 1 TBSP tahini, 1 TBSP lemon juice


  1. On medium heat in a medium pot, water sauteé your finely minced ginger, onion + chili flakes for 3 or so minutes, splashing water as necessary. If you’re using powdered ginger wait for the rest of the ingredients before adding.
  2. Finely chop 1 handful of basil.
  3. Decant the rest of the ingredients other than the rest of the basil, spinach and gnocchi into the post. Bring to a simmer then lower heat, stirring occasionally.
  4. Meanwhile, shred your spinach and mix it with your other basil leaves.
  5. Bring another pot of water to the boil with 1 tsp of salt. Add gnocchi and cook for a few minutes until they rise to the surface.
  6. Drain and rinse your gnocchi. Add to your sauce pot and stir to mix, cooking for another 3 or so minutes.
  7. Mix your spinach and basil on your serving plate – you can add in 1 TBSP of lemon juice and tahini to the greens for extra flavour.
  8. Spoon your gnocchi sauce mixture on top of your greens and dish up!

gnocchiplateMmmmm! Spicy to the gills, but nom and just a delight to eat! 😀

Anyway, I’m so glad it’s Friday and we can kick back and just savour a bit of freedom! Man-thing is worked especially hard these days with marking papers, so it’s good to have him home and create an environment in which he can just space out (in between me bugging him to do stuff, but that’s normal :p). He bought me a lady’s bicycle seat because my attempts at learning to ride a bicycle again have been foiled by the immense and staggering pain from those tiny seats, but I still have my suspicions. The guy at the bicycle store said there would be pain/discomfort either way, which just boggled my brain as to why people do this to themselves! I’m keen on learning to cycle again so we can get out and try different exercise, as well as help strengthen Man-thing’s knee, but yeesh – pain pills before, during, and after? I may have to crush a few into my smoothies! ;p

Best part of walking or doing stuff out of doors is seeing spring come alive all around us, even in our complex/apartment block. I’m going to miss this place when we leave, but am so excited at the same time to start a new chapter in our lives! 😀

springflower purplejazz

What are you looking forward to this weekend?

Author: Marfigs

Ahoy, I’m Margaux! History teacher and freelance editor; wench to my Man-thing; volunteer at a cat shelter; and handmaiden to our kitsy cats, Gatsby, Freyja and Atlas. This blog is dedicated to vegan food, occasionally overthrown by pictures of foster kittens and other fluffy creatures. I love sharing ideas and recipes, so don't be shy: stop by and say hi!

7 thoughts on “Gnocchi with homemade apricot-spice tomato sauce

  1. Pingback: 10 last minute holiday dishes + 10 tips for last minute prep | marfigs' munchies

  2. Mmmm!! Really interesting recipe!!! Saved!!
    I will definetely try it!!
    great blog by the way!! 🙂


  3. Gnocchi with homemade apricot sauce? My two favourite things in one! Can’t wait to try this soon, I bought a bunch of apricots from the farmers market this week. Thanks for the recipe!


  4. Sharp pixels photos, beautiful. Gnocci with your apricot sauce on the menu this weekend


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