Gnocchi with Pomodoro Sauce
Donal's Notes
This is a cheat's version and getting the best quality gnocchi you can will make all the difference. Either way it’s a great crowd pleaser and is ready in no time at all. Great any night of the week.
*Calorie info: includes chorizo and parmesan
For the sauce:
To serve:
Chopping board
Mixing bowl
Saucepan
Casserole dish
Colander
Slotted spoon
Wooden spoon
Measuring spoons
Instructions
1
Finely chop the onion, and mince the garlic. Chop the basil leaves.
2
Slice the chorizo.
3
In a large casserole pot or saucepan heat the olive oil. Add the chorizo and fry for about 3-4 minutes until crispy. Use a slotted spoon to scoop out and set aside, leaving the oil in the pan.
4
Add the onion and cook on a medium heat for 10 minutes or until softened and translucent.
5
Add the garlic and chilli and cook for 1 minute. Stir in the tomatoes as well as the tomato puree, red wine vinegar and sugar. Bring the liquid to the boil, reduce to a simmer, loosely cover and cook gently over a low-medium heat for 45 minutes or until the sauce has reduced by a third and become much thicker in texture. Stir regularly to prevent the sauce catching on the base of the pan.
6
Stir through the basil and season to taste.
7
When your sauce is almost finished reducing, bring a large pan of salted water to the boil. Add the gnocchi and cook for around 3-4 minutes or until they begin to bob gently to the surface. Drain and toss with the tomato sauce.
8
Spoon the gnocchi to bowls and top with the crispy chorizo, grated Parmesan cheese and some more fresh basil leaves.
