Potato Gnocchi with Chilli Tomato Sauce

    Potato Gnocchi with Chilli Tomato Sauce


    20 people made this

    Potato gnocchi are delicious but can be a little dense. In this recipe their flavour is lifted with a fresh tomato sauce spiked with chilli and basil.

    Serves: 4 

    • 1 tablespoon olive oil
    • 1 large red onion, finely chopped
    • 1 clove garlic, finely chopped/crushed
    • 1/2 red chilli, finely chopped
    • 2 punnets (approx 4 cups) cherry tomatoes, washed and halved
    • 1 1/2 - 2 cups passata or tomato puree
    • 2 handfuls fresh basil, roughly chopped
    • 2/3 cup kalamata olives, drained and sliced
    • 1 large packet (625g) fresh gnocchi
    • 1/2 cup grated parmesan

    Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Heat olive oil in a large saucepan over medium heat. Stir in the onion, garlic and chilli and cook until the onion has softened and turned translucent, about 5 minutes. Increase heat to medium-high and stir in the cherry tomatoes. Cook until the tomatoes have lost their form and are beginning to make a sauce, about 5 minutes. Stir in the crushed tomatoes, bring to a simmer, then reduce heat to medium-low and cook for 10 minutes.
    2. While the sauce is simmering, bring a large pot of lightly salted water to a boil over high heat. Add the fresh gnocchi and cook until the gnocchi float to the surface, 2 to 3 minutes. Gently strain out the gnocchi and place into a serving dish.
    3. Stir the basil and olives into the simmering sauce and cook for one minute. Pour the sauce over the drained gnocchi and serve with Parmesan cheese.

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    Reviews (1)


    Makes a great pasta sauce for use on any pasta. - 14 Jul 2010

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