Gnocchi in a rich picante sauc

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This is a great way to eat gnocchi  – it is a warming dish that looks wonderful, smells divine and there is enough here to feed 4 though I made it for two of us and there is just a small bowl left! I couldn’t help going back for just a little bit more! So easy to make too!

INGREDIENTS

500 gm gnocchi

2 x 400 gm tins of good chopped tomatoes

A small handful of basil leaves and their stalks.

3 cloves of garlic finely chopped

A splash of red wine.

4 sundried tomatoes cut into strips.

150 gm of cubed pancetta or lardon

6 to 8 slices of red jalapeños  – I use ones from a jar

Olive oil

METHOD

Add a good splash of olive to a pan, the garlic and the basil, including the stalks all finely chopped, and heat gently.

Now add the pancetta or lardon. fry for a minute or two until they begin to brown, then add the tomatoes. Bring to a gentle simmer, and add the jalapeños and the sun dried tomatoes. You could add a little tomato sauce or puree to taste but if your tinned toms are good quality you shouldn’t need anything.

Stir well and bring to a gentle rolling boil then turn right down – add a dash of red wine and leave to simmer for about half an hour until the sauce begins to thicken. Near the end cook the gnocchi in boiling water for two minutes – drain – and add to the sauce.

Leave on a low heat for another ten minutes to allow the gnocchi to soak up the flavours.

You could use balsamic instead of red wine of you wished  or leave it out altogether – tis up to you!

Serve in bowls with a light green salad.

6 thoughts on “Gnocchi in a rich picante sauc

  1. We used to order gnocchi in restaurants because we were to afraid to make it, but then we did and to be honest, we haven’t been able to order it since — not to mention that restaurants here are charging an arm and leg for the stuff (better places are $24-28 per plate!!!). The delicate pillowy texture of home made gnocchi is unprecedented and so moreish. The sauces change with the seasons, sometimes gorgonzola (more gorg than cream), sometime brown butter sage, sometimes a rich tomato sauce like yours. It’s an incredibly comforting me.

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    • I can’t believe that gnocchi is so expensive over there! That’s crazy! It is very cheap over here in the UK and
      every food shop stocks it. Maybe I should start an export business!!

      Liked by 1 person

  2. This sounds and looks lovely. I’ve also blended the sun-dried tomatoes in with the sauce – it’s an instant thickener, and as you know, adds such lovely flavor. Beautiful!

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