Gnocchi al Pomodoro

Ingredients · per serving

• 200 g Potato gnocchi
• to taste Black pepper
• 3 cloves Garlic
• 20 g Parmesan
• 3 tbsp Olive oil
• 150 g Cherry tomatoes
• to taste Salt
• small handful Fresh basil
• 150 g Tinned chopped tomatoes
• pinch Sugar

Instructions

1. Bring a large pot of salted water to a boil for the gnocchi.
2. Meanwhile, make the sauce: thinly slice the garlic. Heat 2 tbsp olive oil in a large frying pan over medium heat. Add garlic. Cook 1-2 min — should turn light gold (not brown).
3. Add the cherry tomatoes (halved). Cook 4 min, stirring, until they release juice and start to collapse into a saucy mess. Press some with a wooden spoon to encourage them.
4. Add the tinned tomatoes (hand-crush as you tip them in, or pulse first). Add a pinch of salt, pepper, sugar.
5. Simmer 6 min — sauce should thicken and look glossy.
6. Drop the gnocchi into the boiling water. Cook until they FLOAT to the surface — usually 2-3 min for shop-bought. Don't overcook (gluey).
7. Lift the gnocchi out with a slotted spoon straight into the sauce (don't drain — a little pasta water adds to the silk).
8. Tear in most of the basil. Toss gently — gnocchi are fragile, fold rather than stir.
9. Off the heat, drizzle with olive oil. Plate. Top with grated parmesan, remaining basil leaves, a grind of black pepper.

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