Gnocchi with Tomato and Fresh Basil

By MissHeather

Ingredients

• 1 T olive oil
• 1 onion, finley chopped
• 2 cloves garlic, crushed
• 1 x 13oz can tomatoes
• 2 T tomato paste
• 1 C cream
• 1/4 C chopped sun-dried tomatoes
• 12 oz fresh potato gnocchi
• 1 T finely chopped fresh basil
• 2 oz pepato cheese, grated

Preparation

Step 1

Heat oil in a pan and cook the onion for 2 minutes, or until soft. Add the garlic and cook for another minutes. Stir in the tomato and tomato paste, increase the heat and cook for about 5 minutes.

Reduce the heat, add the cream and sun-dried tomatoes and stir through. Simmer gently for another 3 minutes.

Meanwhile, lower batches of the fresh potato gnocchi into a large pan of boiliing salted water. Cook for about 2 minutes, or until the gnocchi rise to the surface. Drain, using a slotted spoon, adn add to the sauce with the fresh basil. Season with salt and freshly ground black pepper.
transfer to an oven proof dish and sprinkle with the pepato cheese. Cook under a hot grill for 5 minutes, until bubbling. Garnish with fresh herbs, if you like.

NOTE: Pepato cheese is quite a pungent pepper cheese. User a milder cheese if you prefer.