Tomato gnocchi
Ingredients
1 onion, finely chopped
3 garlic cloves, finely chopped
1 tsp chilli flakes
2 tbsp tomato purée
80g nduja (optional)
1 tin of chopped or pulped tomatoes
Salt and pepper
1 tsp mixed herbs or mixed Italian herbs, lightly crushed between your fingers
1-2 tsps sugar
200ml chicken or vegetable stock
400g fresh gnocchi
Method
Start by making the tomato sauce. Fry off an onion on a medium heat for 5-7 minutes until it is translucent. Then add the garlic and cook for another few minutes. I LOVE garlic but if you don’t love then just put in 1 clove. Add the chilli flakes and tomato purée and nduja, stir and cook for a few minutes. Add the tinned tomatoes, salt, pepper, sugar, crushed mixed herbs and stock and cook for 20-30 minutes until reduced and thicker.
When the sauce has been cooking for 20 minutes put a large pot of salted water on to boil. When the water is at a rolling boil cook your gnocchi according to packet instructions. You will know when they are ready as they float on the top, fresh gnocchi will only take a minute or 2 to cook.
Put the gnocchi into the sauce, mix and serve either on its own or with some garlic bread to mop up the sauce.