Gnocchi with spicy tomato sauce is a hearty dish which I prefer eating with loads of cheese. For those who don’t like chili or if you plan to serve this dish to children, you may remove the chili. Adding some basil instead of parsley slightly alters the taste as well if you want to add some herbs.
2 teaspoons olive oil
1 brown onion, finely chopped
1 garlic clove, crushed
1 400g can diced tomatoes
1 small fresh red chili, finely chopped
1/4 cup chopped fresh continental parsley
Salt & ground black pepper to taste
1 625g packet gnocchi
1/2 cup finely grated parmesan
Sliced crusty Italian bread, for serving
Heat the oil in a large frying pan over medium heat. Sauté the garlic and onions for 1-2 minutes or until the fragrant and the onions are translucent. Add the tomatoes and the chili. Set the heat to high and bring it to a boil. Reduce the heat to low and let it simmer uncovered for around 2 minutes or until the sauce thickens. Add the parsley and then season it with salt and pepper. Cover to keep warm. Set aside.
Half fill a large saucepan with salted boiling water. Cook the gnocchi for one minute or until they float to the surface. Drain well, but reserve two tablespoons of cooking liquid. Place the cooked gnocchi and the reserved liquid to the tomato sauce. Gently toss to combine. Adjust the taste by adding salt and pepper if desired. Divide the gnocchi and tomato sauce mixture into individual plates and sprinkle with Parmesan cheese. Serve immediately with crusty bread.
Image from: 10Rosso