Ingredients: Serves 4-6
- 450g uncooked potato gnocchi
- 2 tbsp olive oil
- 2 cloves garlic, crushed
- 1 small onion, finely chopped
- 2 tbsp tomato purée
- 1 tsp honey (optional)
- 500 ml of tomato passata or tin of chopped tomatoes
- 125g of mozzarella
- 50g full fat greek yoghurt or splash of cream
- 1/4 tsp dried oregano
- 1/4 tsp dried basil
- Salt and pepper to taste
- Parmesan cheese for serving
- Fresh basil for garnishing
- Pasta water – reserve a cup during cooking for the sauce
Method:
- Heat olive oil in a large, deep frying pan on a medium heat.
- Add the onion and cook for a few minutes until soft, then add the garlic and cook for a further couple of minutes.
- Add the tomato puree, tomato passata and honey, stir to combine.
- Add the dried oregano and basil, and season.
- Mix through the yoghurt / cream.
- Set a large pan on a high heat and cook the gnocchi according to instructions – until they float on top. Only a couple of minutes!
- Reserve some of the cooking water (1/2 cup), before draining.
- Combine the gnocchi with the sauce, and mix through a little of the pasta water if the sauce needs thinning out.
- Pour into an ovenproof dish, top with the mozzarella torn in pieces, then place under the grill and cook until golden and bubbling.
- Serve with fresh basil.
