One Pot Tomato Gnocchi Sauce Recipes

ONE-POT CHEESY TOMATO AND GNOCCHI BAKE

Steps:

• Heat the olive oil in a heavy-based ovenproof casserole. Add the onion and garlic, then cook over a medium heat for 6-8 minutes. Add the aubergine, and cook for a further 10 minutes, stirring occasionally.
• Heat the oven to 220°C/200°C fan/gas 7. Stir in the peppers and basil, then cook for 5 minutes more. Add the passata and stock pot dissolved in 200ml boiling water. Stir well, then pour into the casserole.
• Stir in the gnocchi, top with mozzarella, then bake for 15-20 minutes until golden. Scatter over a few more basil leaves to serve.

ONE RECIPE, TWO WAYS: GNOCCHI WITH TOMATO SAUCE

Steps:

• Tomato Garlic Gnocchi for Kids: Heat the oil in a large pot over medium heat. Add the garlic; bloom until fragrant, 30 seconds.
• Add the tomatoes, basil and a good pinch of salt. Let simmer for 10 to 15 minutes. Transfer the sauce to a food processor and blend until smooth, then pour back into the pot.
• Bring another large pot of salted water to a boil. Add the gnocchi and cook until al dente, 2 minutes. Drain the gnocchi and add it to the tomato sauce.
• At this point, ladle out about a cup of the gnocchi and portion it out into small bowls. Garnish with Parmesan cheese and it's ready for the kids!
• Gnocchi Puttanesca for Adults: To the pot, add the olives and capers and stir to combine. (You could also just sprinkle the olives and capers on top of the gnocchi if you prefer. Either way is fine!)
• The gloriously simple gnocchi puttanesca is ready for the adult faces. Yay! Garnish with fresh Parmesan and basil leaves. Don't forget that crusty bread!

EASY GNOCCHI WITH TOMATO SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes.
• Meanwhile, heat olive oil in a heavy skillet over medium-high heat. Add garlic and sauté until fragrant, about 1 minute.
• Add tomatoes with liquid and season with salt and pepper. Cook tomato sauce until slightly thickened, 5 to 10 minutes.
• Once gnocchi float to the top, drain, and transfer to a serving dish. Top gnocchi with tomato sauce and sprinkle with basil chiffonade.

SWEET POTATO GNOCCHI WITH TOMATO SAUCE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Put both types of potato on a baking tray, prick all over with a fork, then bake for 50-60 mins until a knife easily slides into them. Cut all the potatoes in half to allow excess steam to escape as they cool.
• Meanwhile, make the sauce. Heat the oil in a pan over a medium heat and fry the garlic and chillies until softened. Tip in the tomatoes, stir in half the chopped basil, then cover and leave to cook over a low heat for 20-30 mins to make a thick sauce.
• When the baked potatoes are cool enough to handle, carefully peel and discard the skins, then mash well until smooth. Stir in the flour, then knead briefly with your hands to create a dough, adding a little extra flour if the mixture is sticky.
• Halve the dough, then wrap one half and put it in the fridge for another day. Will keep chilled for up to three days. Quarter the remaining dough, then roll each piece into a sausage about 28cm long and cut into even bite-sized chunks. Lightly press using the back of a fork to create ridges, if you like, then set aside, spaced apart.
• Bring a large pan of water to the boil, then drop in the gnocchi and cook for 2-4 mins until they rise to the surface, then scoop them out using a slotted spoon. Don't let them overcook or they'll fall apart. Toss with half the tomato sauce, tear in half the remaining basil, and scatter over half the cheese. The remainder will keep chilled for up to three days. Make the rest of the gnocchi as described in step 4, then reheat in the sauce and serve as above with the remaining basil and cheese.