Potato Gnocchi with Chilli Tomato Sauce

    35 minutes

    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.

    21 people made this

    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.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (18)


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


    This was an easy recipe. Light and delicious. I didn't add the chile (kids don't like it). Would make this again and again.  -  16 Jun 2008  (Review from Allrecipes USA and Canada)


    Quite good! Tastes like something you would get at a nice Italian restaurant. I was a little concerned that it might become too bitter (had this problem before with cherry tomatoes) so I added a bit of salt and sugar while cooking them. May not have been necessary, but it came out nice anyway. Also added a little more garlic and red chili pepper for my taste. The olives add a nice touch, thanks for this one.  -  01 Mar 2008  (Review from Allrecipes USA and Canada)