Quick Tomato Gnocchi

Quick potato gnocchi in a bright garlic-tomato sauce with basil and Parmesan, ready in under 30 minutes.

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Packaged gnocchi makes this an ideal weeknight meal. The key is to simmer the sauce first, then cook the gnocchi only until they float so they stay tender.

Ingredients

• 800 g potato gnocchi
• 2 tbsp olive oil
• 3 garlic cloves (thinly sliced)
• 500 ml passata
• 0.25 tsp chilli flakes (optional)
• 20 g fresh basil (leaves torn)
• 60 g Parmesan (finely grated)
• 0.75 tsp fine salt (or to taste)
• 0.25 tsp black pepper
• 0.5 tsp sugar (only if tomatoes are very acidic)

Step-by-step method

1. Heat the olive oil in a wide saucepan over medium-low heat. Add the garlic and cook for 1–2 minutes until fragrant but not browned.
2. Add the chilli flakes if using, then pour in the passata. Season with salt and pepper.
3. Simmer the sauce for 10–12 minutes until slightly thickened. Taste and add the sugar only if the tomatoes are sharply acidic.
4. Meanwhile, bring a large pot of salted water to a gentle boil.
5. Add the gnocchi and cook until they rise to the surface, usually 2–3 minutes. Lift them out with a slotted spoon rather than draining all the cooking water.
6. Transfer the gnocchi directly into the tomato sauce with 2–3 tablespoons of the cooking water.
7. Toss gently over low heat for 1 minute, then add most of the basil and half the Parmesan.
8. Serve immediately with the remaining basil and Parmesan.