All Recipes Best Recipe World Cuisine Recipes European Italian

Ingredients

1 tablespoon olive oil 1 large red onion, finely chopped 1 clove garlic, minced ½ minced red chile pepper 2 pints cherry tomatoes, quartered 1 ½ cups canned crushed tomatoes 1 cup chopped fresh basil ⅔ cup kalamata olives, sliced 1 (16 ounce) package fresh gnocchi ¼ cup grated Parmesan cheese

Nutrition Info

358 calories carbohydrate: 40.4 g cholesterol: 25.7 mg fat: 19.5 g fiber: 5.5 g protein: 8.8 g saturatedFat: 7 g servingSize: - sodium: 665.3 mg sugar: 2 g transFat: : - unsaturatedFat: : -

Heat olive oil in a large saucepan over medium heat. Stir in the onion, garlic, and chile pepper, cook until the onion has softened and turned translucent, about 5 minutes. Increase heat to medium-high, and stir in the cherry tomatoes. Cook until the tomatoes have lost their form and are beginning to make a sauce, about 5 minutes. Stir in the crushed tomatoes, bring to a simmer, then reduce heat to medium-low and cook for 10 minutes.
While the sauce is simmering, bring a large pot of lightly salted water to a boil over high heat. Add the fresh gnocchi, and cook until the gnocchi float to the surface, 2 to 3 minutes. Gently strain out the gnocchi and place into a serving dish.
Stir the basil and olives into the simmering sauce, and cook for one minute. Pour the sauce over the drained gnocchi and sprinkle with Parmesan cheese to serve.

4 servings

The flavor of potato gnocchi is lifted by this sweet, fresh, spicy sauce.