Gnocchi al Pomodoro
Classic Italian done right. Soft, pillowy, potato gnocchi, with basil with a tomato sauce topped with grated Parmigianio-Reggiano. What more could you want!
- 500g/5 cups gnocchi
- Handful fresh basil
- 100g/1 cup Parmigiano Reggiano
- 4 garlic cloves finely chopped
- 2 x 400g/4 cups tomato passata
- 50g/3 tbsp tomato puree
- Salt and pepper
- Extra virgin olive oil
Put a pan of salted water on to boil for the pasta, remember salty as the Meditteranean Sea everyone 😉 While that’s happening, add the oil and garlic to a large skillet pan and swirl the pan to coat the garlic with oil and put on a medium heat until the garlic sizzles to golden. Then add the passata, tomato puree and torn basil. Season with salt and pepper and stir. Simmer for around 45 minutes until the sauce reduces and thickens.
In the meantime the water in the pan should be simmering away, so add the gnocchi and cook until they start to float to the top.
Drain the gnocchi and add to the pan with the sauce. Mix together for a further minute or two to let the sauce be absorbed into the pasta and mix well.
Sprinkle with freshly grated Parmigiano Reggiano and serve immediately.