Salami Gnocchi Sardi with Cherry Tomatoes

Serves 4

Time 20 minutes

Ingredients

400g gnocchi sardi pasta

2 tbsp olive oil

3 garlic cloves, finely sliced

400g cherry tomatoes, halved

2 handfuls spinach

100g salami

1 tsp sugar

1 handful fresh basil leaves, torn (plus extra for garnish)

40g parmesan, grated (plus extra for serving)

Sea salt and black pepper to taste

Method

Bring a large pot of salted water to a boil. Cook the gnocchi sardi according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain.

In a large frying pan, heat the olive oil over medium heat. Add the salami and sauté for about 1 minute. Add the cherry tomatoes, garlic and sugar, then season with salt and pepper. Cook for 5–7 minutes, stirring occasionally, until the tomatoes soften and release their juices.

Add the cooked pasta to the pan with the tomato sauce. Toss to coat, adding reserved pasta water a little at a time to create a silky sauce. Stir in the torn basil leaves, spinach and half the parmesan.

Divide the pasta among bowls, sprinkle with the remaining parmesan, and garnish with fresh basil. Serve immediately.