A simple Tomato Sauce that is the perfect thing to dress either potato or ricotta cheese gnocchi. But…don’t hesitate to dress other pasta with it too. I like it on “shapes” (my name for short pasta).
2 cups tinned Italian plum tomatoes, chopped
2-3 Tbsp. each EVO & butter
1 small clove garlic, minced
2-3 Tbsp. flat-leaf parsley
4-6 Fresh basil leaves, or to taste
Salt & freshly ground black pepper
Bring a large pot of water to a boil. Add 1-2 Tbsp. salt.
Prepare the sauce while waiting for the pot of water to boil.
Heat the EVO and butter in a large sauté pan over medium heat. Sauté the garlic for a few seconds but do not brown. Add the chopped tomatoes along with their juice; cook for 10 – 15 minutes. Just before the sauce is done, tear up the basil leaves and add to the sauce. Add parsley, salt and pepper to taste. Serve with Parmigiano Reggiano if you wish.
When the water has come to a boil add gnocchi to the pot, when they rise to the surface, cook for 30 seconds. Remove with a slotted spoon or “spider” to a heated serving bowl. Ladle the tomato sauce over the gnocchi; serve hot.
