This is my idea of comfort food. Potato gnocchi are surprisingly filling little creatures and this combination of pure, hearty flavours always hits the spot for me. Making your own tomato sauce is almost as quick as using ready-made sauce from a jar and so much tastier and healthier because you control what goes into it.
The amounts listed here could easily feed three people, but this is something I want to eat when I’m really hungry and I want to be able to go for seconds.
Ingredients (for 2):
300-330 g potato gnocchi
2 cans of chopped tomatoes
2 onions, finely chopped
1-2 garlic cloves, crushed
2 balls of mozzarella cheese, ripped in chunks
a handful of fresh basil leaves
a bit of dried oregano
cracked black pepper
plenty of black olives
coarse sea salt
- in a large pan sweat the onions and garlic in a layer of olive oil, until they become translucent, but remain slightly crispy.
- Add the two cans of chopped tomatoes.
- Add the black olives, some chopped, others whole. Season your sauce with a pinch of salt, dried oregano and black pepper. Add some torn leaves of fresh basil.
- Boil the gnocchi in a large pan of salted boiling water. Wait till they float to the surface, then skim off and add to the pan with the sauce.
- Serve with chunks of mozzarella, more fresh basil, a drizzle of good olive oil and coarse sea salt flakes.