2 teaspoons olive oil
1 brown onion. finely chopped
1 garlic clove. crushed
1 400g can diced tomatoes
1 small fresh red chilli. finely chopped 1/4 cup chopped fresh parsley
Salt & ground black pepper, to taste 1 x 500g packet gnocchi (or homemade – see recipe)
40g (1/2 cup) finely grated parmesan
Crusty Italian bread, sliced, to serve
1. Heat oil in a large frying pan over medium heat Add onion and garlic and cook until onion softens slightly.
2. Stir in the tomatoes and chilli. Increase heat to high and bring to the boil. Reduce heat to medium and simmer uncovered for 2 minutes or until the sauce reduces and thickens slightly. Stir in the parsley, taste and season with salt and pepper. Cover to keep warm and set aside.
3. Cook the gnocchi in a large saucepan of salted boiling water for 30-40 seconds or until the gnocchi float to the surface. Drain gnocchi, reserving 2 tablespoons of the cooking liquid. Add the gnocchi and reserved liquid to the sauce and toss to combine. Divide among serving plates and sprinkle with the parmesan. Serve with the crusty bread.