Cauliflower Gnocchi with Napoli Sauce

Ingredients

• 1 large onion, finely diced
• 2 tbsp olive oil
• 1 tsp salt & pepper
• 1 tsp salt & pepper
• 1 bunch parsley, chopped
• 2 tbsp tomato paste
• 2 jars passata
• 1 tin tomatoes, diced
• 800g gnocchi
• Parmesan, to taste
• Cracked pepper, to taste

Method

• Place a large sauté pan over medium-low heat and add olive oil, onions and salt and pepper. Stir for 5 mins or until the onions are soft.
• Place a large sauté pan over medium-low heat and add olive oil, onions and salt and pepper. Stir for 5 mins or until the onions are soft.
• Add tomatos paste and cook, stirring for 2–3 mins, until the tomato paste darkens in colour.
• Add passata, the tin of tomatoes and another handful of parsley. Stir well and cook for about 40 mins on low-medium heat.
• 15-20 mins before the sauce is ready, fill a large pot with cold water and add a tbsp of salt. Bring to a boil. Add gnocchi and cook as per pack directions.
• Drain and serve with lots of pasta sauce, parmesan, freshly cracked pepper and your favourite garlic bread.
• Tip: Don’t leave the gnocchi when it goes into the pot. It cooks fast!