Gnocchi Al Pomodoro

Gnocchi Al Pomodoro


My love for Italian food has been rekindled by a week of skiing in Italy. Of all the dishes I ate whilst in Cortina the simplest were always the best and most memorable.

It is unfortunate that gnocchi is often forgotten about in favour of pasta – gnocchi is not only more versatile but has a more interesting texture and flavour and can be paired with a myriad of sauces.

Suffering from severe post-holidays blues, gnocchi al Pomodoro was the ideal thing to cook – simple, delicious and quick. Pomodoro sauce is great with spaghetti and is good for simmer poaching eggs too!

Gnocchi Al Pomodoro
Serves 2

400g Gnocchi
250g Passata
1 Tsp Tomato Purée
1/2 Medium Onion Finely Diced
1/2 Tsp Thyme Leaves
1 Garlic Clove Sliced
3 Tbsp Olive Oil
1/2 Tsp Sugar
Handful Basil Leaves Chopped
Juice 1/2 Lemon
Handful Freshly Grated Parmesam
Sea Salt
Freshly Ground Black Pepper


1) Make the sauce: Sweat the onion and garlic in the olive oil for 2 minutes. Add the passata, tomato purée, thyme and sugar and reduce over a medium heat for 5-10 minutes until reduced by one third. Season to taste. Keep warm.

2) Cook the gnocchi in a large pan of salted water, draining when they have floated to the top of the pan. Reserve a little cooking water (3 Tbsp) and add to the sauce.

3) Stir the drained gnocchi through the sauce and transfer to serving bowls. Top with some chopped basil, grated Parmesam, black pepper and a little lemon juice before serving.


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