Creamy Tomato Gnocchi

Steps

1. 1Heat the olive oil in a wide pan over medium heat. Add the garlic and cook 30–45 seconds, just until fragrant and barely coloured.
2. 2Stir in the tomato paste and fry for 1 minute, until it darkens from bright red to brick — this cooks out the raw edge.
3. 3Add the chopped tomatoes, season, and simmer 6–8 minutes over medium-low heat, until the sauce thickens enough to leave a clear trail when you drag a spoon through it.
4. 4Stir in the cream and lower the heat. The sauce should turn a soft blush colour; do not let it boil hard or it can split.
5. 5Tip in the gnocchi and simmer 3–4 minutes, stirring gently, until they plump up and float slightly in the sauce and feel tender when pressed.
6. 6Off the heat, stir through the parmesan until melted, then tear over basil and serve immediately while creamy.

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