Direct answer: Simmer garlic and tinned tomatoes, add gnocchi directly to the sauce, then stir in mozzarella and basil until creamy and soft.
Creamy tomato gnocchi is a fast comfort meal because shop-bought gnocchi cooks in minutes. Mozzarella melts into the sauce, while basil keeps it fresh.
Serves 2 to 4, depending on sides. Time: about 20 to 40 minutes.
Ingredients
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 x 400g tin chopped tomatoes
- 1 tbsp tomato puree
- 1 tsp sugar, optional
- 500g potato gnocchi
- 125g mozzarella, torn
- A handful of basil
- Salt and black pepper
- Parmesan, optional
Method
- Heat the olive oil in a wide pan and cook the garlic for 30 seconds.
- Add the chopped tomatoes, tomato puree, sugar, salt and pepper.
- Simmer for 8 to 10 minutes until slightly thickened.
- Add the gnocchi directly to the sauce with a splash of water.
- Cover and cook for 3 to 5 minutes until the gnocchi is soft.
- Stir in mozzarella and basil. Serve when the cheese has melted into pockets.
Notes
Shelf-stable gnocchi works well here. If the sauce thickens too much before the gnocchi softens, add a splash of water. For a browned top, transfer to an ovenproof dish and grill briefly.
Storage: Cool leftovers quickly, keep them covered in the fridge, and eat within 2 days. Reheat until piping hot throughout.