Gennaro’s easy Parmesan gnocchi
With a garlicky tomato & basil sauce
20 mins
Not Too Tricky
serves 4
Ingredients
2 cloves of garlic
1 x 400g tin of chopped tomatoes
1 handful of fresh basil leaves, plus extra to serve
1 cup of Tipo 00 or plain flour, plus extra for dusting
50g Parmesan cheese, plus extra to serve
PANTRY
extra virgin olive oil
sea salt
black pepper
Method
- First make the sauce: peel and roughly chop the garlic, then add to a pan on a medium heat with 2 tablespoons of extra virgin olive oil. When the garlic starts dancing in the oil, tip in the tomatoes along with a quarter of a tin of water.
- Scrunch the basil (stalks and all) in your hands to bruise, then add to the pan and season with sea salt and black pepper. Lower the heat and cook for 5 minutes, stirring regularly, then switch off.
- In the meantime, make the gnocchi: place 1 cup (400ml) of water, a pinch of salt and 2 tablespoons of extra virgin olive oil into a non-stick saucepan and bring to the boil.
- Gradually stir in the flour and continue mixing for about a minute until the mixture comes away from the sides of the pan.
- Remove from the heat, then tip onto a floured board and wait for a minute to cool slightly. Finely grate over the Parmesan, then knead into a dough.
- Cut the dough into pieces, then roll each out into thin sausages and slice into small pieces (roughly 3cm). Lightly press and roll each piece down a butter pat, or simply press and roll on a board to create a cavity to catch the sauce.
- To cook, drop the gnocchi into a pan of salted boiling water, and when they reach the top, pick them up with a slotted spoon and add to the tomato sauce (heat through, if needed).
- Serve immediately with a drizzle of extra virgin olive oil, an extra sprinkling of grated Parmesan and a few basil leaves.
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