The flavor of potato gnocchi is lifted by this sweet, fresh, spicy sauce.
Ingredients
- olive oil: 1 Tbsp
- red onion: 1 piece (chopped)
- clove garlic: 1 piece (minced)
- red Chili pepper: 0.5 piece (minced)
- pints cherry tomatoes, quartered: 2 piece
- ½ cups canned crushed tomatoes: 1 piece
- fresh basil: 1 cup (chopped)
- Kalamata olives: 0.66667 cup (sliced)
- gnocchi: 1 pack (16 ounce pack, fresh)
- Parmesan cheese: 0.25 cup (grated)
Metric Conversion
Stages of cooking
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Heat olive oil in a large saucepan over medium heat. Stir in the onion, garlic, and chile pepper; 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.
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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.
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Stir the basil and olives into the simmering sauce, and cook for one minute. Pour the sauce over the drained gnocchi and sprinkle with Parmesan cheese to serve.
