24 Jul Tomato and basil gnocchi – comfort food
Gnocchi is easy to make and hits the spot after a long day.
Gnocchi is one of my favourites, especially in winter. Not only is it hearty, it’s also easy and quick to make.
The potato dish is extremely versatile and today I chose a tomato base for the recipe.
Prep time: 15 minutes
Cooking time: 15 minutes
Skill level: 2
- Pre-made gnocchi
- ½ red onion, finely chopped
- A handful of chopped cherry tomatoes
- 1 bottle of tomato pasta sauce of your choice
- Diced feta cheese (as much as desired)
- Fresh basil (as much as desired)
- Fresh coriander (as much as desired)
Heat a teaspoon of olive oil in a saucepan and add in the chopped onion. Fry for a couple of minutes or until the onion starts changing colour. Add in the chopped cherry tomatoes and fry the onion and tomatoes together for two to three minutes whilst stirring with a wooden spoon. Add in the bottle of pasta sauce and give it a good stir. Leave it to simmer on low heat.
While the sauce is simmering, add boiling water to a pot. Add the gnocchi only when the water is boiling. They cook quite quickly and the trick to know when to remove them from the pot is when they rise to the top. This sometimes only take two to three minutes or even less, so pay close attention. If over-cooked, you will end up with mashed potatoes.
Strain gnocchi when it’s done and let it rest while you finish up the sauce. Add in fresh basil, stir and heat through. Taste the sauce and if it’s too acidic add a pinch of brown sugar to balance it out. Season to taste with salt and pepper.
Plate the gnocchi and spoon a general portion of sauce on and top with diced feta cheese and fresh coriander.
And voila! Enjoy with a good glass of red wine.