Gnocchi with tomato and basil sauce is so easy to make, providing you buy the gnocchi ready 😉 and it’s become one of my children’s favourite recipes. This tomato sauce is the tastiest ever and its versatility is limitless. Pour over pasta, braise veggies in it, use as a pizza base or between layers of lasagne and of course with this dish.
Feeds approx. 6 people
For the sauce:
1 ½ – 2 packets Gnocchi
- 8-10 plum ripened tomatoes
- 1/3 cup olive oil
- 3 cloves garlic, peeled, sliced finely or chopped
- 1 ½ tsp. salt
- 2 tsp. white sugar
- 1 handful basil leaves, torn
- freshly ground black pepper or chilli flakes, to taste (when cooking for adults)
Method:
In a large skillet make the sauce, wash the tomatoes and score the skin of each tomato all the way round its centre so the score line divides the tomato in half. Place the tomatoes in a bowl and cover with freshly boiled water. Weigh the tomatoes down with a small saucer and wait for 5-10 minutes. Drain the tomatoes, then peel and discard the skins (optional). Chop roughly. Set aside.
In a medium saucepan, heat the olive oil and briefly sauté the garlic until aromatic but not coloured. Add the tomatoes, salt and sugar. Bring to the boil, then lower the heat and simmer for 10 minutes or until reduced and thickened. When you are satisfied with the consistency, add the basil last minute so it retains its bright colour and strong flavour. Add pepper or chilli flakes to taste (my adult version) and cover to keep warm. Cook gnocchi according to package directions. When ready serve in bowls with a sprinkle of grated parmesan.
Voilà
