Method

Step 1

Step 2

Add the minced garlic and finely chopped onions. Sautee the garlic and onions for a few minutes, until they are aromatic and beginning to become translucent.

Step 3

If using chillies, add the minced chillies now. Also add the mixed herbs and salt and pepper. Fry for thirty to sixty seconds in order to activate the herbs.

Step 4

Now add the tomato paste. Continue frying for two to three minutes, or until the tomato paste darkens slightly in colour and the olive oil starts to ooze through.

Step 5

Add the tinned tomatoes in their juice. If using red wine, add this also at this point. Rinse the tomato tin with about half a cup of water and add this to the pan.

Step 6

Bring the sauce mixture to the boil, reduce the heat and simmer for ten to fifteen minutes. During this time you should check on the sauce mixture regularly, stirring it to ensure that it doesn't stick to the base of the pan or burn. If necessary you may wish to add a little more liquid to the sauce in order to maintain the desired consistency.

Step 7

While the sauce is simmering, bring three litres of lightly salted water to the boil in a large, heavy-based saucepan. Use a nice large saucepan - it is often best to use the largest available - and heat the water until it is boiling vigorously.

Step 8

Remove the gnocchi from the freezer and smack the package down hard on the bench or some other hard surface in order to separate the pieces. You should make sure that the frozen gnocchi is separated and not clumped together in blocks.

Step 9

Carefully drop the frozen gnocchi into the boiling water. Take great care to avoid being splashed with boiling water at this juncture.

Step 10

After approximately fifteen to thirty seconds the gnocchi will start to rise to the surface.  They are cooked - drain immediately and serve into four pasta plates.

Step 11

Add sauce and garnish with roughly chopped fresh basil, shredded parmesan and salt & pepper to taste.  Enjoy!