Fresh Tomato Sauce with Gnocchi

Serves 2

Time 35 minutes

Ingredients

800g tomatoes

¼ cup extra virgin olive oil 

1 tsp sugar 

½ tsp dried oregano leaves 

1 clove garlic (about 1 1/2 tsp), finely chopped 

400g gnocchi

½ cup basil leaves 

½ cup finely grated parmesan 

Sea salt and black pepper 

Method

Core, seed and roughly chop about 600g of the tomatoes, grate the remaining 200g and place in a bowl with extra virgin olive oil, sugar, dried oregano, garlic and a good pinch of salt for about 15 minutes.

Bring a large pot of water to the boil and add a pinch of salt. Heat a frypan on medium heat, add all ingredients to the pan and cook for 10-12 minutes. Stirring throughout.

Cook the gnocchi until they float to the surface, drain, reserving 1 cup of the pasta water. Return the gnocchi to the pan with the tomato sauce and ¼-½ cup reserved pasta water to coat the gnocchi and tomato sauce. Cook on low for 1-2 minutes, tossing gently. Divide between bowls, top with grated parmesan, torn basil leaves and a big grind of black pepper.