Gnocchi al Pomodoro


1. In a saucepan, add 1 tbsp olive oil and brown the garlic. When golden, remove from heat and set aside to cool 

2. When cooled add the basil leaves and a pinch of salt

3. Add 2 tbsp of olive oil, passata, basil leaves and a pinch of salt and simmer over a low heat for 10 mins, stirring occasionally until the sauce has thickened

4. In a pan, boil the gnocchi with a pinch of salt until they risen to the surface

5. When cooked, drain the gnocchi and add to the saucepan with the tomato sauce grating the Parmesan cheese on top

6. Season with black pepper and serve immediately

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If you can't find reasonably- priced gnocchi, simply substitute it for any value pack of plain pasta


3 tbsp of extra-virgin olive oil
2 cloves of garlic, crushed
Handful of fresh basil leaves
400g (14oz) of passata
400g (14oz) of gnocchi
20g (oz) of Parmesan cheese, grated
Ground black pepper to taste


Time: 5 mins, Cooking time: 30 mins
Serves: 4
Nutrition: 269 cals, Fat 10.5g (Sat fat 2.5g)