Gnocchi with Pomodoro Sauce
Equipment
- Chopping board
- Knife
- Mixing bowl
- Saucepan
- Casserole dish
- Colander
- Slotted spoon
- Wooden spoon
- Measuring spoons
Ingredients
- 1000 g gnocchi
For the sauce:
- 4 tbsp olive oil
- 2 onion
- 4 cloves garlic
- 1 tsp chilli flakes
- 1600 g tinned chopped tomatoes
- 8 tbsp tomato purée
- 1 tbsp red wine vinegar
- 1 tbsp soft brown sugar
- 2 small handful fresh basil
To serve:
- 160 g chorizo
- 80 g Parmesan cheese
- fresh basil
Instructions
- Finely chop the onions, and mince the garlic. Chop the basil leaves.
- Slice the chorizo.
- 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.
- Add the chopped onion and cook on a medium heat for 10 minutes or until softened and translucent.
- 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.
- Stir through the basil and season to taste.
- 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.
- Spoon the gnocchi to bowls and top with the crispy chorizo, grated Parmesan cheese and some more fresh basil leaves.
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
Nutrition
Calories: 444kcal
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