Gnocchi pasta in Tomato Sauce has fresh tomato sauce infused with herby flavours and of course the pillowly goodness of gnocchi.
- 1 cup gnocchi pasta
- Water (to cook the pasta)
- Salt to taste
- 2 tbsp olive oil
- Fresh rosemary and thyme (see notes if not available)
- 4–5 garlic cloves, crushed
- 1 onion, diced
- 5 tomatoes, pureed
- 1 tbsp dried oregano
- 1 tsp black pepper powder, freshly ground
- 1 tsp red chilli flakes
- ¼ cup grated parmesan cheese
- In a sauce pan, add water and bring it to a boil. Season it with more than a tsp of salt. Then, add the gnocchi pasta. Let it cook until the gnocchi starts to float to the top of the boiling water. Save ½ cup of pasta stock to add to the sauce later.
- In the meanwhile, add olive oil in a pan on medium heat. When it’s hot, add fresh rosemary and thyme. When they’re crisp, fish them out using a spoon or fork. (see notes)
- Then add crushed garlic, onion, and saute them until light brown.
- Add tomato puree, pasta stock, and cook on medium-low for about 15 minutes or until it thickens.
- Season with salt, black pepper, red chilli flakes, and add dried oregano. Simmer for another 5 minutes.
- Drain water from the pasta and add cooked gnocchi pasta to the sauce. Mix well.
- Garnish with a generous amount of grated parmesan cheese and fresh basil leaves.
- Fresh rosemary and thyme can be replaced with dried and can be added later along with dried oregano.
- If you’re not using fresh rosemary and thyme, you can use just 1 tbsp of olive oil. I used two because the herbs suck a lot of oil while frying.
Keywords: gnocchi, pasta, italian