Potato Gnocchi with Tomato Sauce & Basil

Serves: 4 - 6 and easily doubled

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Ingredients

• 1 tablespoon olive oil

• 1 small onion- finely diced

• 1 celery stalk – sliced

• 2 carrots – finely diced

• 2 x 425 gram tins chopped tomatoes or tomato passata

• ½ teaspoon sugar

• ½ cup chopped basil

• Parmesan cheese – to serve

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Method

1. Prepare the vegetables

2. Heat the oil in a large fry pan and add the onion, carrot and celery

3. Cook over a medium heat until the onion becomes clear – about 5 minutes

4. Add the tomatoes and the sugar and season to taste with salt and pepper

5. Bring to the boil, then reduce the heat and leave at a slow simmer for about 20 minutes.  The sauce will thicken slightly

6. Allow to cool slightly then blitz until smooth in a food processor or Vitamix

7. Return to the pan to keep warm

8. Meantime, cook the gnocchi according to the packet instructions (unless you are making your own)

9. Serve the gnocchi topped with the sauce, chopped basil, finely grated parmesan and plenty of ground black pepper