Mini Potato Gnocchi with Tomato and Fresh Basil Sauce

Serves
3

Preparation
10 Minutes

Cooking Time
35 Minutes

Ingredients
– 2 tablespoons olive oil
– 1 medium onion, finely chopped
– 2 cloves garlic, crushed
– 1/4-1/2 teaspoon chilli flakes
– 1 x 440g can cherry tomatoes
– 1/3 chicken stock
– 2 tablespoons tomato paste,
– 1 tablespoon white wine vinegar
– 1 cup shredded basil leaves
– 1 tablespoon chopped oregano leaves
– Salt and freshly ground black pepper, to taste
– 1/2 -1 teaspoon brown sugar to taste
– 1 x 350g Grand Italian Mini Potato Gnocchi
– Shaved Parmesan cheese, for serving
– Basil leaves, to garnish

Method
1. Heat the oil in a saucepan and sauté the onion, garlic and chilli for 3-4 minutes or until softened. Add the tomatoes, stock, tomato paste, vinegar, basil and oregano. Bring to the boil then reduce the heat and simmer gently, covered for 30 minutes. Season with to taste with salt pepper and a little sugar.
2. Meanwhile boil the gnocchi as per the directions then drain well and return to the saucepan. Add the tomato sauce and gently stir through . Spoon the pasta into serving bowls. Top with shaved Parmesan and garnish with basil leaves. Serve immediately.