Potato Gnocchi in Simple Tomato and Basil Sauce

What you need

• 3 tbsp olive oil, extra virgin
• 1/2 onion, finely diced
• 3 cloves garlic cloves, finely chopped
• 800 g (28 oz) crushed tomatoes, 1 large can
• 1 handful fresh basil leaves, torn
• 500 g (1 lb) potato gnocchi
• 40 g (1 1/2 oz) parmesan, finely grated, for serving
• salt, to taste and for the gnocchi water

Method

Restated from the original video

1. 1

   Warm the oil in a wide frying pan over medium heat.

2. 2

   Add the onion with a pinch of salt and soften it for 3-4 min.

3. 3

   Stir in the garlic and cook for 1-2 min, until fragrant but not coloured.

4. 4

   Pour in the tomatoes, add half the basil and bring to a gentle bubble.

5. 5

   Simmer, stirring every few minutes, until the sauce thickens and the oil starts to separate at the edges, 25-30 min. Season with salt.

6. 6

   Near the end, bring a large pot of salted water to a boil.

7. 7

   Drop in the gnocchi and cook until they float to the surface, 2-3 min.

8. 8

   Lift the gnocchi out with a slotted spoon straight into the sauce, with a splash of their water.

9. 9

   Toss gently over low heat for 1 min so the sauce coats them.

10. 10

    Tear in the rest of the basil and serve with parmesan on top.

Imported from carmyy.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.