Serves: 2-3 | Total Time: 20 minutes
A comforting Italian classic — soft gnocchi tossed in a bright tomato sauce and finished with Parmesan. Simple, satisfying, and full of flavour.
Ingredients
- 1 lb potato gnocchi
- 1 (14 oz) can La Fonte Pomodorini (Italian Cherry Tomatoes)
- 2 tablespoons extra virgin olive oil (EVOO)
- 1 garlic clove, lightly crushed
- A handful of fresh basil leaves
- Sea salt and freshly ground black pepper
- Parmesan, for serving
Method
- Bring a pot of salted water to a boil and cook the gnocchi until they float. Drain.
- Meanwhile, heat the EVOO in a pan over medium heat. Add the garlic and cook gently, then remove it.
- Add the La Fonte Pomodorini and gently break them up. Let simmer for 6–8 minutes until slightly thickened.
- Add the gnocchi to the sauce and toss gently, allowing them to absorb some of the sauce.
- Stir in a few basil leaves at the end.
Serving Suggestions
Serve immediately with grated Parmesan and a drizzle of EVOO.
In Italian cooking, dishes like this rely on balance - soft gnocchi and a light tomato sauce that coats rather than overwhelms, letting the natural sweetness of the tomatoes come through.
