Gnocchi with plum tomatoes

Ingredients

• •  2 x 400g cans Napolina Peeled Plum Tomatoes
• •  500g Napolina Gnocchi
• •  3 tbsp Napolina Extra Virgin Olive Oil plus extra for drizzling
• •  2 garlic cloves, crushed
• •  small handful of basil leaves, roughly torn
• •  parmesan, grated, to serve

Method

1.  Drain the tomatoes, reserving the juice from the cans, then quarter each one lengthways. Place a large pan of salted water over a medium heat and once boiling, add the gnocchi. In a separate pan, warm the olive oil over a high heat, then add the garlic and fry for 1 min. Add the tomato slices, a little salt, most of the basil plus a ladle of pasta water (approx. 100ml), then fry for 30 secs. Lower the heat and cook gently for a further 4 mins.

2.  Once the gnocchi starts to float to the top of the pan, use a spoon to carefully remove it and add to the tomato mixture, coating it in the sauce. To serve, sprinkle with grated parmesan, the remaining basil and the extra olive oil. Season to taste.