Gnocchi In Creamy Tomato Sauce
Makes / serves: 4 portions
Draft recipe
Method
- Warm tomato sauce with cream.
- Boil gnocchi until they float, drain and mix into sauce.
- Transfer to a small baking dish, scatter mozzarella and hard cheese.
- Grill until golden and bubbling, finish with basil.
Recipe details
Fills the original unspecified gnocchi sauce.
Related recipes
Components and suggested sides, shown with their own batch quantities.
Classic Tomato Pasta Sauce
About 650g sauce. Use the amount specified in the main recipe.
- 2 tbsp good olive oil.
- 1 white onion.
- 3 crushed garlic cloves.
- pinch chilli.
- salt and pepper.
- 1 tsp dried oregano or mixed herbs.
- 2 tbsp tomato purée.
- 2 x 400g tins tomatoes.
- pinch sugar.
- Soften finely diced onion in oil over gentle heat.
- Add garlic, chilli, seasoning and herbs; stir in purée and fry 1 minute.
- Add tomatoes and sugar, simmer gently about 1 hour, stirring and adding a splash of water if catching.
- Taste until balanced; blend if wanted.
- Weigh final yield when first cooked for website scaling.