This is a perfect lunch dish – quick, easy and just a few ingredients. We made this to use up the rest of a jar of passata and cooked slightly less gnocchi to serve 3. The quantities are just a rough guide really so use up what you’ve got.
Gnocchi al pomodoro – serves 4
- 4 tbsp extra virgin olive oil
- 1 large red onion, peeled and finely chopped
- 700ml passata
- 10 basil leaves
- 500g ready-made plain gnocchi
- 100g grated mature Cheddar cheese
Heat the oven to 200C/180C fan/gas 6.
Warm the olive oil in a medium saucepan, then add the onion and cook for 3 minutes. Add the passata and cook for 10 minutes, stirring occasionally. Stir in the basil leaves, season with salt and black pepper and set aside.
Half-fill a large saucepan with water and bring to the boil. Add 1 tbsp of salt and the packet of gnocchi. As soon as the gnocchi start flowing to the top, scoop them out with a salted spoon and add to the sauce.
Gently stir the gnocchi into the sauce, then transfer everything to a baking dish and scatter over the grated cheese. Bake in the oven for about 10 minutes or until bubbling and golden brown.
(Original recipe from Gino’s Pasta by Gino d’Acampo, Kyle Cathie Ltd., 2010.)
Jono & Jules do food & wine 
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