Toss your steaming hot, plump gnocchi with this rich, bacony, classic Italian sauce. An absolute belter of a dish.
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Serves
4
Cherry Tomatoes
Red Onion
Pancetta
Red Chilli
Garlic Clove
Passata
Gnocchi
Parmesan
Basil
Salt
Black Pepper
Olive Oil
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Serves
4
Cherry Tomatoes
Red Onion
Pancetta
Red Chilli
Garlic Clove
Passata
Gnocchi
Parmesan
Basil
Salt
Black Pepper
Olive Oil
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Step 1.
Heat your oven to 180°C/354°F.
Step 2.
Pour your cherry tomatoes into a baking dish and drizzle with olive oil and salt. Pop in the oven and roast for 30 minutes - they should be concentrated and blistered, and released their delicious juices into your dish.
Step 3.
Finely dice your red onion. Mince your garlic and your chilli.
Step 4.
Whilst your tomatoes cook, pop a large frying pan over a medium heat. Add a little glug of olive oil and add your onion. Fry for 10 minutes until softened, then add your pancetta to the pan. Fry for another 5 minutes until your pancetta is crisp and your onions have begun to caramelise.
Step 5.
Add your minced garlic and minced chilli to the pan and cook out for 2 minutes. Pour your passata into the pan and bring to a simmer. Turn down the heat and cook for 20 minutes until it has reduced into a delicious, jammy sauce. Add your roasted cherry tomatoes and season to taste with salt and pepper.
Step 6.
Cook your gnocchi in salted boiling water according to packet instructions. Reserve a mugful of the gnocchi cooking water, then drain your gnocchi.
Step 7.
Tip the gnocchi into your pan along with a good splash of the cooking water. Stir until it’s all combined and you have a glossy pan of spicy pasta.
Step 8.
Serve up in bowls and sprinkle with a generous sprinkling of parmesan and torn up basil. Dig in.
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