Gnocchi with tomato sauce

Ingredients

• 500 ggnocchi
• 700 mlpassata
• 1 tinpeeled tomatoes
• 1 clovegarlic, crushed
• a few leavesbasil
• a littlesugar
• 30–45 ml (2–3 tbsp)extra-virgin olive oil
• to tastesalt
• to tastechilli
• to tastegrated Parmesan
• to tastebasil leaves

Instructions

1. 1

   Fry the garlic

   Heat 2–3 tablespoons of oil in a saucepan and gently brown the crushed garlic.

2. 2

   Add the tomatoes

   Stir in the passata, peeled tomatoes, salt, chilli, basil and a little sugar.

3. 3

   Cook the sauce

   Simmer the sauce for about 20 minutes.

4. 4

   Finish with basil

   When the sauce has finished cooking, add a few basil leaves.

5. 5

   Boil the gnocchi

   Cook the gnocchi in plenty of salted boiling water, then drain them while still al dente.

6. 6

   Dress the gnocchi

   Toss the gnocchi with the hot tomato sauce.

7. 7

   Serve with toppings

   Sprinkle with grated Parmesan and garnish with basil leaves.

What are gnocchi with tomato sauce?

Gnocchi are soft Italian dumplings, commonly made with potato, and are often served as a first course. Tomato sauce is a familiar, simple pairing that lets their tender texture take centre stage.

This version combines passata with peeled tomatoes for a sauce with both a smooth base and some tomato pieces. Basil, garlic and Parmesan bring the classic finishing notes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 430 calories, 12g protein, 68g carbs, 13g fat.

Most of the carbohydrates come from the gnocchi, while olive oil and Parmesan contribute much of the fat; the Parmesan also supplies some protein. Add a green salad or vegetables alongside to balance the plate with a fresh, savoury side.

Building the tomato sauce

Garlic: gently brown the crushed clove in the oil to flavour the base, taking care not to let it burn.

Tomatoes: passata gives the sauce a smooth body, while peeled tomatoes add a chunkier texture. A little sugar is included to soften the tomatoes’ acidity; add it sparingly.

Basil and chilli

Basil: some goes into the simmering sauce, and extra leaves are added at the end and used to garnish. Keeping a little fresh basil for serving gives the finished dish a brighter aroma.

Chilli: season to taste so its warmth complements the tomato without overpowering it.

Cooking the sauce

Simmer the sauce for about 20 minutes, as the method directs. Stir occasionally and keep the heat gentle so it cooks steadily rather than catching on the bottom of the pan.

The finished sauce should be hot and well combined before the gnocchi are added. If it thickens considerably, stir it through thoroughly before dressing the dumplings.

When the gnocchi are ready

Cook the gnocchi in plenty of salted boiling water and drain them al dente. Follow the cooking time on the gnocchi packet, as it can vary by product.

Drain promptly once they are ready, then toss them with the hot sauce. This helps avoid overcooking the gnocchi while bringing the two parts of the dish together.

Serving the dish

Finish with grated Parmesan and basil leaves just before serving. The cheese adds a savoury, salty contrast to the tomato sauce.

Serve as a first course, or pair it with a green salad or simply cooked vegetables for a more complete meal.

Recipe notes & tips

• Keep the garlic moving in the oil and take it off the heat if it starts to darken too quickly.
• Taste the sauce before adding sugar, then add only a little if the tomatoes seem sharp.
• Use plenty of boiling water so the gnocchi have room to cook.
• Check the gnocchi packet for its cooking time and drain them as soon as they are al dente.
• Keep some basil leaves aside to add fresh just before serving.
• Have the sauce hot when you toss it with the drained gnocchi.

Variations

• More heat: increase the chilli a little for a spicier sauce.
• Smoother sauce: crush the peeled tomatoes as they simmer for fewer large pieces.
• Extra basil: stir in more fresh leaves just before serving.
• Cheesier finish: add more grated Parmesan at the table.
• Oil finish: drizzle a little extra-virgin olive oil over each serving.

Common mistakes to avoid

• Burnt garlic: brown it gently and watch it closely, as it can turn bitter if it darkens too much.
• Too much sugar: add it gradually and taste the sauce before adding more.
• Overcooked sauce: keep it at a gentle simmer and stir occasionally to prevent it catching.
• Overcooked gnocchi: check them against the packet directions and drain promptly when al dente.
• Cold sauce: heat it through before tossing it with the gnocchi.
• Wilted garnish: save the finishing basil leaves until just before serving.

How to store

Refrigerate leftover gnocchi and sauce in an airtight container for up to 2 days. Reheat gently in a saucepan, stirring until hot; add a small splash of water if the sauce has thickened.

Frequently asked questions